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Device for removing the carbon dioxide bubbles from a sparkling wine (English "Swizzlestick", French "Moser"). Until well into the second half of the 19th century, most were champagne more or less sweet, the "gout anglais" (= dry) prevailed only gradually. These sweet champagnes were often decanted before being enjoyed. As a result, the carbonic acid was (intentionally) largely decomposed. You drank this champagne so relatively vinous. This was later tried with the whorls to imitate. Also the then usual flat champagne cups (see also under Marie-Antoinette ) also had the reason to reduce the carbon dioxide as quickly as possible. But you should be aware that it takes years to form the fine bubbles, and with such a device, they are eliminated in seconds. See also below Perlfähigkeit,

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