Mousse point
The mousse point ( French : mousse foam) is a tiny, roughened or protruding point in a sparkling wine glass (usually at the bottom of the goblet), where the carbon dioxide dissolved in the drink can more easily develop into a bubble and then bubble up or foam up .
principle
The carbon dioxide is dissolved in the sparkling wine under pressure. When the bottle is opened, however, the gas cannot easily escape from the sparkling wine. An "interfering point" is required, a so-called cavitation nucleus . If the mousse point is missing, you can see, especially with freshly rinsed, damp glasses, that hardly any carbon dioxide rises. The sparkling wine then appears stale without actually being. Champagne glasses without a mousse point should therefore be dried thoroughly with a dry towel before pouring them.
A fundamental disadvantage of the mousse point is that the carbon dioxide escapes faster and the sparkling wine becomes stale more quickly.
In principle, the phenomenon of delayed boiling is also comparable .
Manufacturing
Mousse points are usually etched or generated by a laser beam, e.g. T. also attached with a center punch .