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German term (french mousse = foam, mousser = foaming, mousseux = sparkling wine, sparkling wine) for the rising of carbon dioxide bubbles or foams/pearls in sparkling wine or wine. Other terms are also "crépiter/crépitant" or "pétiller/pétillant", although this is more commonly used for sparkling wines (vin pétillant) or also for sparkling wines. Mousing with older wines, especially red wines, could indicate an unwanted secondary fermentation in the bottle (see bottle fermentation). This then means a wine fault. See also under moussing point, pearlability and silver spoon.

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25,804 Keywords · 47,000 Synonyms · 5,320 Translations · 31,131 Pronunciations · 175,240 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon