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

See more items in: Work and Industry: Food Technology, Food


Exhibition Location:

Credit Line: John Lee

Data Source: National Museum of American History

Id Number: 1997.0154.06Catalog Number: 1997.0154.06Accession Number: 1997.0154

Object Name: aerator

Measurements: overall: 2 in x 4 in x 6 in; 5.08 cm x 10.16 cm x 15.24 cm


Record Id: nmah_1362086

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