The sinking of the RMS Titanic in April 1912 remains one of history’s most infamous maritime disasters. Among the many stories surrounding this tragic event, questions often arise about the fate of the champagne bottles onboard. Given the immense pressure changes experienced during the ship’s sinking, many wonder why the champagne bottles did not implode or explode. Let’s delve into the science behind this phenomenon.

When sealed, the pressure inside a champagne bottle can be about three times greater than atmospheric pressure. This design ensures that the bottles remain intact under normal circumstances, including the conditions experienced on the Titanic.

The bottles were already built to handle high internal pressure, meaning they could withstand the increasing external pressure to a certain extent. Additionally, as the Titanic sank, the bottles remained mostly intact within the ship’s storage areas.

Furthermore, while the Titanic experienced a rapid descent, it did not reach the depths at which the pressure would exceed the structural integrity of the bottles. Most champagne bottles can withstand pressures up to 6 atmospheres, and the depths reached by the Titanic during its sinking did not surpass this threshold.