mousse

Germanised term (French mousse = foam, mousser = to foam, mousseux = sparkling wine) for the rising of carbon dioxide bubbles or foaming/beading 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. Moussing in older wines, especially red wines, could indicate unwanted secondary fermentation in the bottle (see bottle fermentation). This means a wine defect.

The mousse in the glass can be intensified by using a mousse point scraper to create a mousse point in the bottom of the goblet (see there). For more information on this topic, see also pearling and silver spoon.

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