Naturally, it is not excluded that a glass bottle explodes. The most common causes are carbonic acid and the secondary fermentation of the contents. When talking about a glass bottle explosion, most of the time it involves blowing the lid off the opening. Very, very rarely, the glass jumps itself.
Rare and content-dependent
Again and again, reports of exploded glass bottles are found in the media. However, in the infinite number of glass bottles in circulation, these cases are in the per thousand range settle. Physically, one of the most well-known laws comes into play: warming ensures expansion provides pressure rise.
Carbonated drinks are under a kind of normal pressure. On the strength of the glass and the shutter are designed. Yeast-containing beverages such as alcohol and some fruit juices are cut off from the fermentation process by filtration before bottling. Known exceptions are must and spring white, a young wine whose fermentation process is desired. He will be delivered in open bottles.
Own or foreign carbon dioxide
In principle, always carbon dioxide or carbon dioxide is the trigger of an overpressure. Either the carbonic acid portion of the drink expands, which was artificially supplied by the manufacturer or fermentation produces "fresh" carbon dioxide. In both cases, the pressure at some point exceeds the resistance of the shutter.
A crown cork "bursts" like a crown and is thrown away. A screw cap begins to buckle and leads first overpressure even by the appropriate overpressure grooves in the bottle head thread. These horizontal auxiliary grooves produce the well-known hissing sound when unscrewing, which in the normal state already dissipates tolerable excess pressure in order to be able to open the glass bottle safely.
Preventive measures against exploding glass bottles
- Juices with fruit contents can ferment when they become "bad"
- Drinks containing alcohol can re-ferment if a filling error has been made
- Warming the glass bottle like in a car parked in the summer causes the existing carbon dioxide to expand
- If If the glass bottle is deformed, a hairline crack can drop the pressure resistance below the lid
- Do not close fermented drinks
- Excessive shaking physically corresponds to the acceleration of the molecules, which also occurs when heated