Plunge Champagne in ice bucket for 40 minutes to create the perfect cork 'pop'

The perfect champagne cork pop can only be achieved by keeping bubbly in an ice bucket for 40 minutes, a mathematician has calculated.

Dr Eugenia Cheng, of Sheffield University, discovered the pop must be of a frequency between 8,000Hz to 12,000Hz – the range known as the ‘brilliance’ pitch which is most appealing to the human ear.

To achieve that sound, bottles must be chilled to 44F (6.7C) to allow for the correct acoustics.

Keeping a bottle in the fridge only lowers the temperature to (51F) 11C so the champagne must be placed in an ice bucket for 40 minutes.

By chilling the bottle for longer to reach lower temperatures, the bubbles inside will have less energy, requiring less pressure when removing the cork as less gas will escape, causing a more pleasant ring rather than a loud thudding pop.

Dr Cheng said =: “The sound of a cork popping is undoubtedly associated with celebration, but there is contention around whether a pop should be loud and bubbly, or quiet and reserved, and I was intrigued to see what maths could tell us about this.”

Joao Rui Ferreira, Chairman of The Portuguese Cork Association, who commissioned the research, added: “The pop of a natural cork is a special, unique sound, and one that should be celebrated.  Dr Cheng’s research is fascinating, and we hope people enjoy creating the perfect pop this festive season.”