Bubbler
notes: label: Description
content: This plastic bubbler and silicone bung was one of many used during the 1997 fermentation of white wines at Stag’s Leap Wine Cellars in Napa Valley, California.
label: Description
content: Fermentation begins after grapes are crushed and the juices released. The fermenting process involves yeast bacteria, which convert sugar in the grape juice into alcohol. Typically a primary fermentation occurs in large tanks. The juice is then transferred into smaller containers such as wooden barrels or glass carboys, where the fermentation process is slowed down and completed. Bubblers like this, partially filled with water, are fitted snugly into each container’s opening. This one-way airlock device prevents oxygen and airborne particles from entering and spoiling the wine, while allowing carbon dioxide, built-up by the fermentation process, to escape. Once the bubbling stops, the fermentation is complete.
topic: label: Subject
content: Wine
setName: label: See more items in
content: Work and Industry: Food Technology
label: See more items in
content: Food
label: See more items in
content: FOOD: Transforming the American Table 1950-2000
label: Exhibition
content: Food: Transforming the American Table
label: Exhibition Location
content: National Museum of American History
dataSource: label: Data Source
content: National Museum of American History
identifier: label: ID Number
content: 1998.0181.11
label: catalog number
content: 1998.0181.11
label: accession number
content: 1998.0181
objectType: label: Object Name
content: valve, fermenting
label: Other Terms
content: valve, fermenting; Food Technology; Winemaking
physicalDescription: label: Physical Description
content: plastic (overall material)
label: Physical Description
content: silicone (overall material)
label: Physical Description
content: manufactured (overall production method/technique)
label: Measurements
content: overall: 12.2 cm x 5.5 cm x 5.5 cm; 4 13/16 in x 2 5/32 in x 2 5/32 in