Designation for a wine (also fresh or sparkling) in the context of a wine evaluation or wine address, which is related to the carbon dioxide content. A sparkling young white wine has a content of 1 g/l, but for red wine the content should not exceed 0.6 g/l. The gas produced during fermentation in addition to the alcohol is a normal component of the wine. This can be seen by small bubbles rising in the wine glass. This is quite desirable in white wines and often occurs due to the tendency to make wines drinkable young. This is also enforced by adding carbonic acid before bottling. The usual yeast sedimentation of white wines also leads to a sparkling effect. In sparkling wines, this is obligatory due to the production method and a high sparkling capacity is desired.
In the case of red wines produced as nouveau (or primeur), such as freshly matured Beaujolais, a sparkling taste sensation is also characteristic. The slightly acidic taste is only perceptible in wine above 500 mg/l. Depending on the amount, a wine tastes fresh and pleasant to sour and edgy. Carbonic acid in larger quantities emphasises and in any case intensifies the overall acidity and reduces the impression of sweetness. In the "right", i.e. balanced dose, carbonic acid causes a refreshing, pleasant tingling sensation on the palate. Trigeminal stimuli (sense of touch) also play a role in the perception in the mouth and nose. Sparkling wines are sometimes also acidic, which intensifies the tangy effect. See also aroma and aroma substances.
bubblesBy © Nevit Dilmen, CC BY-SA 3.0, Link
