30 Oct 2024
Black Champagne Bottles: Slowing the Rate of Champagne Oxidation
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The pressure in the champagne bottle is 5 kg. Since the 17th century, a fermentation process has been used to make champagne. This process will generate a large amount of carbon dioxide, which makes the air pressure in the bottle reach 5 to 6 standard atmospheric pressure, which is equivalent to applying 5 kg pressure on the wall of the glass bottle per square centimeter.
This is unbearable by ordinary wine bottles. Therefore, the bottle of champagne is much thicker than ordinary wine bottles, and the degree of resistance is doubled. Therefore, the formula of the glass bottle during production must be accurate. After the filling is completed, the bottle plug should be fixed with the wire mesh to avoid the bottle plugged out.
