Definition: Carbon dioxide

In bottled wine, dissolved carbon dioxide gives a refreshing tingling sensation on the mucous membranes. It is only noticeable above 500 milligrams per litre; below this limit, it contributes to the balance of the wine, accentuating its acidity, reinforcing tannic sensations and reducing the perception of sweetness. All still wines contain a small amount of dissolved carbon dioxide, which, although not noticeable, is generally found in higher proportions in white wines. In certain white wines such as Muscadet sur lie, Chasselas and Fendant from Switzerland, a very slight effervescence is deliberately added to bring liveliness and make the wine more palatable. It is not uncommon for a small amount of carbon dioxide to be added to the wine during bottling. Syn.: carbon dioxide.