Enojezični primeri (nepregledani od uredništva PONS)
angleščina
This is somewhat below the estimates of wine connoisseurs, but still a mighty number of rapidly rising bubbles: enough to give a glass of champagne a delightful blast of fizziness.
Their natural fizziness derives from the carbon dioxide released by fermentation -- some of which goes into the air while the rest dissolves into the wine.
