Effervescence
Effervescence in wine refers to the presence of bubbles created by dissolved carbon dioxide (CO₂), a key sensory and visual characteristic of sparkling wine. The phenomenon contributes to the perception of freshness, texture, and aroma release, and has long been associated with celebration and prestige.[1]
Background
Effervescence arises when CO₂, produced during fermentation, remains dissolved in the liquid until released as bubbles. While traces may be observed in some still wines, the effect is most pronounced in sparkling styles deliberately made to capture and retain gas.[2]
Historically, the spontaneous fizz of wines from the Champagne region was once regarded as a fault, before gaining popularity in the 17th and 18th centuries.[3] Since then, effervescence has become a defining hallmark of sparkling wines worldwide, subject to both scientific study and cultural symbolism.
Characteristics
The visible stream of bubbles is the result of nucleation sites—tiny irregularities or particles in the glass or liquid—from which CO₂ escapes.[4] The size, persistence, and behaviour of bubbles influence the sensory impression of a wine. Smaller, more continuous streams are often associated with finesse and quality.
Effervescence also affects the perception of aroma and flavour. Rising bubbles carry volatile compounds to the surface, intensifying the olfactory experience, while the tactile sensation of CO₂ on the palate enhances freshness and perceived acidity.[5]
Use in winemaking
In sparkling wine production, effervescence is typically achieved by inducing a secondary fermentation. In the traditional method, this occurs in the bottle, resulting in wines with fine, persistent bubbles. The Charmat method produces larger, fruitier styles, while carbonation may be used in simpler wines.[6]
Beyond sparkling wines, a light spritz may be found in certain still wines, either intentionally preserved or due to residual fermentation. While sometimes valued for liveliness, unintended effervescence in still wines may be seen as a technical fault.[7]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Stevenson, Christie’s World Encyclopedia of Champagne and Sparkling Wine, 3rd ed., Absolute Press, 2013.
- ↑ Liger-Belair, Uncorked: The Science of Champagne, Princeton University Press, 2004.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020.
- ↑ Stevenson, Christie’s World Encyclopedia of Champagne and Sparkling Wine, 2013.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.