tangy

Become a Premium Member today!

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.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

Welcome back!

tangy

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU