Water is slightly compressible, so it will hold its pressure as long as the container does not stretch.
But since it's only slightly compressible, if the container bursts under pressure it will probably not be an explosive failure. This is because at the time of failure, unlike a gas, the water does not push for a long enough time on the failing part of the container to generate much speed. This is why pressure containers are often pressure tested with water or oil instead of air or other gasses.
If a solid is slightly compressible, it will retain pressure inside a container. In practice, if a incompressible solid is enclosed in a pressurized container, there will usually be some gas or liquid mixed in with it that will retain the pressure.
It is not clear from your question whether the gas in the bottle starts out as air, or the only substance in the bottle is water, either in liquid or gas form. I'll assume the latter since it's easier to answer.
Once the bottle is closed, ambient temperature doesn't matter. The pressure of the gas part in the bottle will be stricly a function of temperature, with that function being solely a property of water. You can find what that function is in what is commonly referred to as a steam table.
As you heat the bottle, and presumably everything inside gets to the same temperature, the vapor pressure increases. This causes a little more of the liquid to boil and thereby make less liquid and more gas. Eventually for any one temperature, a new equilibrium is reached where the gas is at the pressure listed in the steam table for that temperature.
If you let the system reach equillibrium at 200°C, for example, then open a valve at the bottom, water at the bottom will be forced out under pressure. As the volume of water in the bottle decreases, the volume available to the gas increases, which decreases its pressure. The liquid that was at equillibrium now no longer is, since its pressure is reduced but its temperature (for the short term) remains the same. This will cause the liquid to boil and make more gas. This cools the liquid, and if done slowly enough the liquid will track the ever decreasing boiling temperature for the ever decreasing pressure.
Meanwhile, the gas is expanding, so it will cool. It won't condense because there is no place for the heat to go. We are making the assumption that the bottle is insulated at this point. Boiling liquid will keep the gas "topped off" at whatever temperature it is according to the steam table.
Once all the liquid is gone, the steam will still be at pressure above ambient. If the valve stays open, the steam will vent until its pressure is the same as ambient. If the bottle is truly insulated, nothing more should happen. If heat is lost thru the bottle, then the temperature will decrease and the pressure of the steam decrease, again according to the steam table. Outside air is then sucked into the bottle. If this air is at 20°C, for example, it will significantly cool the steam, which will cause much of it to condense, which creates lower pressure, which sucks in even more cool air, etc. The proceeds until most of the water is condensed to liquid, with the only remaining water gas being whatever maximum partial pressure of water that air at that temperature and pressure can support.
If the valve is opened so that the 200°C water is expelled "quickly", then it gets a lot more complicated because there is not enough time for the system to track equillibrium as pressure is abruptly release. In that case, I think all we can say is that a bunch of super-heated water will be violently released and quickly undergo decompression, which will cause some of it to boil quickly, making a lot of steam, with the left over liquid being at boiling temperature for ambient pressure, which would be 100°C. After the water is gone from the bottle, a rush of steam will come out, condensing in the (relatively) cold ambient air and adding to the already large saturated water vapor cloud. Once enough steam is expelled so that ambient pressure is reached the remaining steam acts as above.
Best Answer
Vapor pressure is a property of a liquid, and depends on two things: temperature, and the presence of solutes or other liquids that interact significantly with the liquid. Temperature is assumed to be the same in both cases, so we compare the vapor pressure of water with the vapor pressure of Coke, which is water plus a bunch of non-volatile solutes and some dissolved CO2.
For a solution with one liquid and non-volatile solutes, Raoult's law states that the vapor pressure of an impure solution is always lower than that of a pure solution. So a non-carbonated drink has lower vapor pressure than pure water.
For carbonated drinks, the CO2 equilibrates inside the bottle according to Henry's Law, dissolving in the water at a concentration dependent on the partial pressure of the CO2 in the bottle. Since it's inert and equilibrated, it also behaves like a non-volatile solute, which further lowers the vapor pressure of the drink. So it turns out that the vapor pressure of Coke is actually lower than both pure water and non-carbonated drinks!
The reason for the counterintuitive answer is that the pressure inside a Coke bottle is mostly the partial pressure of CO2, not the vapor pressure of water.