French term (Engl. "breakage damage") for the bottle breakage that is often found in champagne
(sparkling wine) at the beginning. The cause was an overpressure due to too much carbon dioxide, as the pressure could not yet be determined with sufficient accuracy. About 10 to 15% of the bottles exploded, which was not without danger. The problem persisted until the middle of the 19th century and was only solved by thicker-walled bottles, as well as an exact measurability and dosage of the amount of carbon dioxide.