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If a wine tastes vivid, slightly sparkling, that is due to the amount of carbonic acid. This gas is produced during the fermentation in addition to the alcohol and is something completely natural in the wine. Ususally, a youg and fresh white wine has a share of 1 g / l, while for red wine, the proportion should not exceed 0.6 g / l. Another expression to describe this is "vivid", or "fresh".