Frozen in Champagne?! ZdS#6

The Youtube channel Zeste de science explores all aspects of scientific research, proving that even the most complicated scientific facts can be explained in less than 5 minutes, and that even the most seemingly trivial events of everyday life, if thoroughly studied, can contribute to the biggest technological advances.
Episode 6: What is this strange blue cloud escaping from a bottle of Champagne? This phenomenon, that lasts 2 milliseconds after the opening, only occurs when the bottle's temperature is higher than 12°C (54°F). Research team Effervescence from the university of Reims discovered that this cloud actually consists of microparticles of dry ice, namely frozen carbon dioxyde. The high temperature enables the CO2 from the liquid to evaporate, CO2 that then freezes following a dramatic drop in temperature right after the opening of the bottle.