Bubbler

Description
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.
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.
Physical Description
plastic (overall material)
silicone (overall material)
manufactured (overall production method/technique)
Measurements
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
ID Number
1998.0181.11
catalog number
1998.0181.11
accession number
1998.0181
subject
Wine
See more items in
Work and Industry: Food Technology
Food
FOOD: Transforming the American Table 1950-2000
Exhibition
Food: Transforming the American Table 1950-2000
Exhibition Location
National Museum of American History
Data Source
National Museum of American History, Kenneth E. Behring Center

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