Designation for a wine (also fresh or sparkling) in the context of a wine address, which is related to the content of carbonic acid. 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 already be seen in the appearance of small bubbles rising in the wine or in the glass. With white wines this is quite desirable 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.