I always thought that when you shake a bottle of cola or champagne, the pressure inside the bottle doesn’t change at all. I just stumbled upon an argument and delved into the details. It turned out to be almost true. The “explosion” occurs due to the sudden expansion and surfacing of bubbles. When shaken, the carbon dioxide bubbles are submerged in water, and when the bottle is opened, they suddenly increase in size and surface (since there is a pressure difference) pushing some cola or champagne outside. Shaken cola or champagne sinks some of it to the bottom, causing them to rush to the surface too much upon opening, leading to unusually strong foaming. When you shake champagne, these bubbles are not visible because they are too small (the gas dissolved in the liquid occupies less volume), plus a small portion of carbon dioxide under pressure turns into a liquid state. But there are several interesting points. To avoid overloading the post – those interested are directed to the “Conclusions” section of the article linked, and for the especially curious, the article itself is quite intriguing.
Hi, I'm Rauf Aliev. 