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Carbon
Dioxide
'Contains
added carbon dioxide' The writing on bottles of sparkling mineral water or
drinks has never shocked anyone. For wine, however, things are different.
Carbon dioxide (CO2) develops naturally in wine as a result of
different fermentation processes and any 'external' addition must be declared on
the label.
CO2
is clearly evident in sparkling and semi-sparkling wines, but is also present in
small doses in still wines and serves to balance the wines, while keeping the
bouquet and tastes more alive and fresher.
But
in this case the old saying is still true 'too much is too much': the touch of
carbon dioxide can be pleasant when tasting a sparkling or semi-sparkling wine
and comes across as a note of freshness. But it becomes unpleasant if it is too
noticeable, creating a sort of rejection and, what is more, making it difficult
to drink the wine, exactly like drinking drinks which are too gassy.
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