Carbonic acid was first known in mineral waters due to the sour taste. It is the reaction product of its anhydride carbon dioxide With water, Despite its share of carbon, it becomes one of the Inorganic acids counted. The gas carbon dioxide is readily soluble in the water and reacts to a small proportion (about 0.2%) to carbon dioxide. This is therefore in everyone Wine in the least amount and in sparkling wine present in a slightly larger amount. However, by far the largest part, at more than 99%, is the carbon dioxide dissolved in the wine.
Often colloquially the term carbonic acid is also used in technical literature inaccurate for carbon dioxide. For example, sparkling wine is called carbonic acid and not carbon dioxide. Carbon dioxide dissolved in water (which does not yet give off any carbonic acid) is usually combined with the actual carbonic acid as "free carbonic acid". The ester and salts of carbonic acid are called carbonates. That's among other things dimethyldicarbonate and potassium bicarbonate at the winemaking be used.