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.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)