carbonated wine

English · OIV term

In OIV terms, carbonated wine physically resembles sparkling wine, but its carbon dioxide is partly or totally of exogenous origin.1

Exogenous means added from outside rather than formed by fermentation. The OIV keeps the name sparkling wine for wines with an overpressure of at least 3.5 bar at 20 °C, see sparkling wine (OIV).2 EU law covers the same idea with the qualifier aerated: aerated sparkling wine (at least 3 bar) and aerated semi-sparkling wine (1-2.5 bar).3 In EU sparkling and quality sparkling wine, by contrast, CO2 may come only from fermentation of the cuvée.4 Process: carbonation.

See also

CarbonationMethodsaerated sparkling wineGlossarysparkling wineGlossary

Sources

  1. OIV International Code of Oenological Practices, I.4.5 Carbonated wines
  2. OIV International Code of Oenological Practices, I.4.4 Sparkling wines
  3. legislation.gov.uk (copy of EU OJ text). Regulation (EU) No 1308/2013, Annex VII Part II (categories of grapevine products), original version as adopted (2013-12-17)
  4. legislation.gov.uk (The National Archives). Commission Delegated Regulation (EU) 2019/934, Annex II (sparkling wine oenological practices), as reproduced on legislation.gov.uk (2019-03-12)

Facts checked on 2026-10-19