I’m thinking of like when you bottle wine that’s still fermenting, and it explodes. I understand that the fermentation process raises the air pressure inside the bottle. What I *don’t* understand is how? When you pump air into a balloon, the air pressure rises because there are *more* air molecules entering the balloon.
With wine in a bottle, you have a fixed amount of matter at a certain temperature. I don’t understand how fermentation could increase air pressure in a closed system?
In: Physics
There may not be more matter, but the contents change density. When the chemical bonds in the sugar break into CO2, water, and alcohol, that takes up more space than the sugar previously had.
Like when you freeze a bottle of water, no matter entered or escaped, but the density changed.
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