Opening a bottle of soda or champagne

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When opening a bottle of soda or champagne, a white cloud forms due to the sudden expansion of bubbles, which leads to adiabatic cooling. This process is thermodynamically allowed as the equalization of pressures increases entropy by providing more distribution possibilities for molecules. The cooling can cause some water vapor to condense, creating the visible cloud. On warm, dry days, this cloud may not be as noticeable. The explanation confirms the initial thoughts on the phenomenon.
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When we open a bottle of soda or champagne, a white cloud raises briefly. Based on thermodynamics, why does it happen?
 
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The sudden expansion of the bubbles causes adiabatic cooling. (This is allowed thermodynamically because an equalisation of pressures produces more possibilities for how the molecules are distributed, so entropy increases.) It can be enough to cause some water vapour to condense briefly. You might not observe the cloud on a warm dry day.
 
Thanks a lot, I thought the same, but couldn't find a confirmation and you provide me with that one!
 

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