CONSIDERING CARBON DIOXIDE

If you’ve ever left juice in the refrigerator and returned to find it spritzy, you’re acquainted with a key feature of fermentation: carbon dioxide (CO₂).

Produced naturally when yeasts convert sugar is a colorless, odorless gas present in all wines. In sparklers, it’s the bubbles. In still wines, its presence is more subtle, enhancing the perception of acidity and movement on the palate.