Designation for a wine (also fresh or sparkling) in the context of a wine-talk, which is related to the content of carbonic acid. A sparkling young white wine has a proportion of 1 g/l, but for red wine the proportion should not exceed 0.6 g/l. The gas produced during fermentation in addition to alcohol is a normal component of wine. This can already be seen in the appearance by small bubbles rising in the wine or in the glass. With white wines this is certainly desirable and is also common due to the tendency to make wines drinkable young. This is also forced by the addition of carbon dioxide before bottling. The storage of yeast sediment, which is common with white wines, also leads to a tangy effect. With sparkling wines this is obligatory due to the production method and a high pearlability is desired.
In the case of red wines produced as nouveau (or primeur), such as the freshly aged Beaujolais, a sparkling sensation of taste is also characteristic. The slightly acidic taste is only perceptible in wine above 500 mg/l. Depending on the quantity, a wine tastes fresh and pleasant to sour and hard. Carbonic acid in larger quantities emphasizes and enhances the overall acidity and reduces the sweetness impression. In the "right" (balanced) dose, however, the carbonic acid causes a refreshing, pleasant tingling sensation on the palate. Trigeminal stimuli (sense of touch) also play a role in the perception in the mouth and nose area. Sparkling wines are sometimes also acidic, which further enhances the sparkling effect. See also Aroma and aromatic substances.