carbonic acid

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This weak, unstable acid with a sour flavour is a chemical compound of carbon dioxide and water. Despite its carbon content, it is categorised as an inorganic acid. The gas carbon dioxide is easily soluble in water and reacts to a small extent (about 0.2 %) to form carbonic acid. It is therefore present in every wine in small quantities (up to about 1 g/l) and in sparkling wine(sparkling wine, champagne) in significantly higher concentrations (up to 6 g/l). However, by far the largest proportion (over 99%) is the carbon dioxide dissolved in the wine.

Carbon dioxide ≠ carbonic acid

The term carbonic acid is often used colloquially for carbon dioxide, even in technical literature. For example, sparkling wine is referred to as carbonic acid pressure and not carbon dioxide pressure. The bubbles are considered an important indication of the quality of a sparkling wine, the criterion being the sparkling ability.

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Roman Horvath MW
Domäne Wachau (Wachau)

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Carbon dioxide ≠ carbonic acid

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Carbon dioxide ≠ carbonic acid

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