Airlock

Description
Interchangeably called a bubbler, or airlock, this device was used by Francesco Lee during the wine fermentation process. Fitted to the mouth of a glass carboy or the bung hole of a barrel, the bubbler allowed carbon dioxide gas that builds during fermentation to escape, while prohibiting airborne yeast and other particles from contaminating the wine.
Location
Currently not on view
Object Name
aerator
Measurements
overall: 2 in x 4 in x 6 in; 5.08 cm x 10.16 cm x 15.24 cm
ID Number
1997.0154.06
catalog number
1997.0154.06
accession number
1997.0154
See more items in
Work and Industry: Food Technology
Food
Data Source
National Museum of American History, Kenneth E. Behring Center

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