French term (German "breakage damage") for the initially at champagne
(Sparkling wine) frequently occurring bottle break. The cause was an excess pressure caused by too much carbon dioxide, because the pressure could not yet be determined with sufficient accuracy. Around 10 to 15% of the bottles exploded, which was not without danger. The problem existed until the middle of the 19th century and was only solved by thick-walled bottles, as well as precise measurability and metering of the amount of carbon dioxide.