came across this slightly dated but still relevant article from the telegraph:
with the
festive season going on people have lots of reasons to pop that bottle of
bubbly and now scientists at Coventry University have developed a mathematical
formula which enables people to uncork the bottle without wasting even a single
drop of champagne.
The
formula, which has been named "Smith's Law" after its founder, Dr.
Steve Smith, is P = T / 4.5 + 1, where P stands for pressure and T indicates
the temperature.
It
is based on the well-known fact that the pressure in a typical bottle of
champagne at room temperature is equivalent to the pressure of a double -
decker bus tyre.
As
per the formula to stop the cork from flying off, the temperature of the liquid
should be between 5C and 7C, which means that the pressure will be 2 to 2.5
atmospheres, a third lower than when the bottle is at room temperature.
The
researcher says that keeping the temperature right is the most important thing
as if you get the temperature right, the pressure will be right and you will be
able to enjoy the champagne at its best.
we get confused by so many numbers. for us the hold and twist method of uncorking has always worked - not for us the "pop" which sounds quite vulgaire. we prefer the soft, gentle sigh of the music being released and the golden drops staying in the bottle rather than being sprayed all over the folks gathered for a fluteworth of the liquid!
No comments:
Post a Comment