The concentration of dissolved carbon dioxide (CO2) significantly affects the perceived acidity and mouthfeel of sparkling wine. Dissolved CO2 contributes to the perceived acidity through a phenomenon known as carbonic bite. When CO2 dissolves in water (and wine, which is mostly water), it forms carbonic acid (H2CO3). While carbonic acid is a weak acid, it stimulates trigeminal nerve endings in the mouth, creating a tingling or prickling sensation that is perceived as acidity. This carbonic bite enhances the wine's overall freshness and liveliness. Hi....
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