sparkling

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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 carbon dioxide content of 1 g/l, whereas the content of red wine 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 shown by small bubbles rising in the wine glass.

Effect in wines

In white wines, effervescence is desirable and often occurs due to the tendency to make wines drinkable when young. This is also encouraged by adding carbon dioxide before bottling. The longer storage on fine yeast (lees storage), which is particularly common for white wines, also leads to a tangy effect. Sparkling wines are often also more acidic, which intensifies the sparkling effect.

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