Titan submarine explosion trying to get closer to Titanic shipwreck caused many doubts among fans of the history of the ocean liner, which sank in 1912. One of the most repeated was about some bottles found almost intact among the remains of the ship. If a submerged submarine exploded, why didn’t the submarines do it? Titanic in champagne bottles?
They say that bottles found in shipwrecks they still had champagne in them and that it was still drinkable. If we leave aside the controversial issue of taste and drinkability of the drink, its persistence is truly surprising.
It was initially thought that this might be due to carbon dioxide is responsible for the gas in this drink. Anyone who has opened a bottle of champagne knows what pressure there is. However, the bottles of Titanic champagne sank to depths where the pressure was much greater. Carbon dioxide may have contributed to it survivalbut he is by no means the only one responsible. In the absence of scientific research On this occasion, some history buffs did their research and put forward what seems to be the most plausible hypothesis: water that got into bottles.
What is implosion?
The object explodes when pressure difference There is so much space between the outside and the inside that the only way to match it is to explode. This is exactly what happened to Titan. And also to some ocean liner designs.
However, some bottles of champagne from the Titanic have been found in excellent condition for the conditions they were subjected to.
Could carbon dioxide have contributed?
Before talking about the survival of Champagne from the Titanic, it is worth considering the origins of Champagne. It is actually a double fermented wine. Its invention is attributed to a Benedictine monk. Dom Pierre Perignonwho in the 17th century decided to take over the harvesting of his abbey’s vineyard.
The method in question consists of a first fermentation, which produces white wine, and second fermentation and it has already been bottled. This produces ethanol, as well as carbon dioxide which gives champagne its characteristic foam.
In order for more carbon dioxide to dissolve in champagne, it is necessary to increase the pressure in the space between the drink and the cork. This was initially a problem because bottles broke. For this reason, it is said that Dom Perignom experimented with different types of glass until he found one that was very durable. He also noticed the stoppers that sealed the monks’ flasks, which seemed like a good way to contain all that pressure. All this, with some changes, has survived to this day. And also what was in the bottles Titanic champagne.
Can we assume that this was the reason they didn’t explode? Not so fast. While there may be variations from one bottle to another, roughly all of them are contained within. pressure 6 bar. Approximately the same pressure is achieved at a depth of 50 meters. There are bottles of champagne from other shipwrecks. survived completely intact right at this depth. But the Titanic’s champagne more than 3 kilometers below the surface of the sea. It is not enough to equalize the pressure inside and outside the bottle, so there must be other reasons.
The real defense of Titanic champagne
Champagne bottles from Titanic found practically untouched but not completely intact. Actually, this is the reason for his salvation.
This was recently confirmed by the person in charge of the YouTube channel. Dropzone. In his pressure tank experiments, the bottles exploded before reaching the depths of the Titanic. However, he found what could be the reason. And the bottle caps found in the shipwreck were damaged. This may have allowed water to pass through so that the pressure inside and outside the bottle was equalized. Carbon dioxide pressure may have played a role, but it was not enough. The key is in the water.
Perhaps if someone wanted to drink the champagne from the Titanic, they would find that it was diluted with water. But despite everything he had to go through, this was the best thing that could have happened to him.
Source: Hiper Textual
