Term for a wine (also fresh or tingling) in the context of a wine address that is related to the salary carbonic acid stands. A sparkling young White wine has a share of 1 g / l, in red wine but the proportion should not exceed 0.6 g / l. That at the fermentation next to the alcohol 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. For white wines, this is quite desirable and comes through the tendency to expand wines young potable, also often before. This is also done by adding carbonated before bottling forced. Also the usual for white wines lees leads to a lively effect. at sparkling wines this is obligatory by the manufacturing method and a high Perlfähigkeit he wishes.
At the as Nouveau (or Primeur) produced red wines such as freshly matured Beaujolais a sparkling taste sensation is also characteristic. The slightly sour taste is only noticeable in wine above 500 mg / l. Depending on the quantity, a wine tastes fresh and pleasant until angry and hard, Carbonic acid in a greater amount emphasizes and definitely increases the total acidity and decreases the Sweet Impression, In the "correct" (balanced) dose, however, the carbonation on the palate causes a refreshing, pleasant tingle. When exercising in the oral and nasal cavity also play trigeminal Stimuli (sense of touch) a role. Sparkling wines are sometimes too acidity, which enhances the sparkling effect.