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Carbonic acid was first known in mineral waters due to its sour taste. It is the reaction product of its anhydride carbon dioxide With water, Despite the share of carbon, it becomes one Inorganic acids counted. The gas carbon dioxide is readily soluble in water and reacts to a small extent (about 0.2%) to carbonic acid. So this is in everyone Wine in the smallest amount and in sparkling wine available in somewhat larger quantities. However, the vast majority (over 99%) is the carbon dioxide dissolved in the wine.
The term carbonic acid is often used inaccurately in the specialist literature for carbon dioxide. For example, we speak of sparkling wine from carbon dioxide pressure and not from carbon dioxide pressure. Carbon dioxide dissolved in water (which does not yet produce any carbon dioxide) is usually summarized with the actual carbon dioxide as "free carbon dioxide". The ester and carbonic acid salts are called carbonates. These include dimethyldicarbonate and potassium bicarbonate who at the winemaking be used.