Moussing

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Under moussieren [muscle] ( fr. Mousse = foam) is defined as the rising of bubbles of carbon dioxide (beads) and the formation of foam for beverages. Historically, the phenomenon could be termed that for all carbonated drinks. Today the term is mainly used for white wines with a low carbonic acid content and sparkling wine ("The wine mousses"); in the case of mineral water , on the other hand, one speaks of gushing.

So that sparkling wine with a lower carbonic acid content always mousse in the glass even under unfavorable conditions, high-quality sparkling wine glasses and champagne glasses have a special mousse point in the glass.

With the pear peach , the mousse drives the rotation of the fruit in the glass by the buoyancy of the escaping gas.

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