tingling

Wine description regarding flavour impression; see under sparkling.

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...

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