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Gas (carbon dioxide) produced in large quantities during primary or alcoholic fermentation. A finished wine may contain varying quantities of carbonic gas, which give it freshness and produce a prickling sensation on the tongue. If the origin of the gas is endogenous the wine may be a vino de aguja (slightly sparkling or pearl wine) or a vino espumoso natural (natural sparkling wine), depending on its pressure. If the gas has been added to the base wine it is known as a gasificado, or carbonated wine.
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