crackling

EFFERVESCENCE CLASSIFICATION
Search Terms: Crackling Cider, Crackling Mead, Crackling Sake, Cidre Pétillant, Cidre Perlant
Parent Tags: EFFERVESCENT - CARBONATED
Describe the effervescence of an alcoholic beverage when it contains between 1.5 to 2.5 volumes of dissolved carbon dioxide (CO2) per volume. The Term "Perlant" can also be used when light cider contains not more than 1 volume of dissolved carbon dioxide per volume of finished product and is characterized at opening by the appearance of a few bubbles indicating light effervescence.
Note: For MEADS, CIDERS or SAKE only. Beers are considered to be carbonated (naturally or artificially).