French name (German "Bruchschaden") for the beginning at champagne
(Sparkling wine) commonly occurring bottle breakage. The cause was an overpressure caused by too much carbon dioxide, because the pressure could not be determined with sufficient accuracy. About 10 to 15% of the bottles exploded, which was not without danger. The problem lasted until the middle of the 19th century and was solved only by thicker-walled bottles, as well as a precise measurability and dosage of carbon dioxide.