As soon as you uncork a bottle, CO2 starts diffusing from the champagne into the air. But pouring it speeds up that process, by increasing surface area and turbulence.
一旦你打开酒瓶，它就从瓶中挥发并进入空气，但由于倒酒时液体与空气接触的面积扩大，再加上液体的震荡，会使得二氧化碳的释放加快。
As soon as you uncork a bottle, CO2 starts diffusing from the champagne into the air. But pouring it speeds up that process, by increasing surface area and turbulence.
一旦你打开酒瓶，它就从瓶中挥发并进入空气，但由于倒酒时液体与空气接触的面积扩大，再加上液体的震荡，会使得二氧化碳的释放加快。
应用推荐