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Mousse point

Term for a special place in a champagne or sparkling wine glass that serves to make the carbon dioxide (colloquially known as carbonic acid) dissolved in the liquid increase its mousse (bubble). After pouring into the glass, the gas needs an "interference point" (a so-called cavitation nucleus) to be able to rise. This disturbance point is usually placed at the bottom of the goblet as a tiny roughened area or as a protruding bulge. The phenomenon of non-beading occurs especially with freshly rinsed and still somewhat moist glasses - the sparkling wine appears stale as a result. For this reason, the glasses must be well dried. The fact is, however, that the mousse point causes the carbonic acid to escape more quickly and the sparkling wine to become stale more quickly. Mousse points are usually etched into the glass or created by a laser beam. With a so-called mousse point scratcher (see picture) in the form of a steel pin with a handle, you can manually scratch a mousse point in the shape of a small cross. The so-called pearlescence comes into its own especially with the drinking glass type Flûte. See also under wine enjoyment.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

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