Term for a wine (also fresh or sparkling) in the context of a wine address related to the content of carbonic acid stands. A lively boy White wine has a content of 1 g / l, red wine but should not exceed 0.6 g / l. That at the fermentation next to the alcohol The resulting gas is a normal part of the wine. This can already be seen in the appearance of small bubbles rising in the wine or in the glass. This is quite desirable for white wines and is also common due to the tendency to make wines young and drinkable. This is also due to the addition of carbon dioxide before bottling forced. Also the usual one for white wines lees leads to a lively effect. at sparkling wines this is mandatory due to the manufacturing method and a high Perlfähigkeit he wishes.
With the as Nouveau (or Primeur) produced red wines, such as the freshly developed one Beaujolais a tingling taste sensation is also characteristic. The slightly sour taste is only noticeable in wine above 500 mg / l. Depending on the amount, a wine tastes fresh and pleasant to angry and hard, Larger amounts of carbonic acid emphasize and intensify the total acidity and reduce it Sweet Impression, In the "right" (balanced) dose, however, the carbonic acid causes a refreshing, pleasant tingle on the palate. When playing in the mouth and nose also play trigeminal Stimuli (sense of touch) matter. Sparkling wines are sometimes too acidity, which intensifies the lively effect.