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mousse point (GB)
point mousseux (F)

Name for a special place in a champagne or champagne glass, which serves to solve the dissolved in the liquid carbon dioxide (Colloquially carbonic acid ) to strengthened fizz To bring (bubbling). After pouring it into the glass, the gas needs an "impurity" (a so-called cavitation germ) in order to ascend. This impurity is usually attached to the bottom of the cup as a tiny roughened spot or protruding bulge. The phenomenon of non - pearling occurs especially in freshly rinsed and slightly damp glasses - the sparkling wine appears as a scarf. The glasses must be well dried for this reason. However, the fact is that the carbon dioxide escapes faster through the mousse, and the sparkling wine quickly becomes stale. Moussier points are usually etched into the glass or generated by a laser beam. With a so-called Moussierpunkt scratch in the form of a steel pin with a handle, you can manually scrape a Moussierpunkt in the form of a small cross. The so-called Perlfähigkeit comes especially at the Champagne glassFlûte to the validity. See also below Weingenuss,

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