Formula for the perfect champagne bottle pop: Mathematician says chill the bubbly in an ice bucket for 40 minutes and use minimal hand pressure



Help is at hand for revellers seeking the perfect 'pop' when opening a bottle of champagne and avoiding an explosion of bubbles.
An expert said today bubbly should be chilled in an ice bucket, not a fridge, for 40 minutes, until it reaches 6.7°C and opened with slight hand pressure.
Sheffield University mathematician Eugenia Cheng said the perfect pop of a champagne cork should be appealing to the human ear, like bird call or cymbals.
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THE SCIENCE OF THE PERFECT POP Bubbly should be chilled in an ice bucket, not a fridge, for 40 minutes, until it reaches 6.7°C and... read more

 
22 November 2017 in Science &Technology, Views: 55
Source: Daily Mail
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