Figure 6
From: Unveiling CO2 heterogeneous freezing plumes during champagne cork popping
Three snapshots, taken 1.2 ms after the cork popping process, showing the condensation of water vapour above the bottlenecks of bottles stored at 6 °C (a), 12 °C (b), and the deep blue CO2 freezing plume gushing from the bottleneck of the bottle stored at 20 °C (c), respectively. In frame (c), the grey-white cloud of condensation droplets found in air packages adjacent to the gas volume gushing out of the bottleneck disappeared.
