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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.
Currently not on view
Object Name
overall: 2 in x 4 in x 6 in; 5.08 cm x 10.16 cm x 15.24 cm
ID Number
catalog number
accession number
Credit Line
John Lee
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Work and Industry: Food Technology
Data Source
National Museum of American History
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