| Summary: | Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, little research has been completed on niche market wines such as muscadine and fruit wines, which make up a large percentage of wines produced in the Southeastern USA. The objective of this research was to create and evaluate force-carbonated sparkling wine at five carbonation levels. Five finished wines from Florida wineries were obtained, then assessed for the sugar and alcohol content. Each wine was carbonated and then presented to consumers for sensory evaluation (<i>n</i> = 68–89 per evaluation). The questionnaire assessed the perceived sweetness, preference, liking, purchase intent, and comments of each sample. The data illustrated participants consistently preferred the carbonated samples over the noncarbonated sample. The data indicates a roughly even distribution of preference between the four carbonation levels. The data also showed statistically significant differences between the original wine and the carbonated varieties with respect to liking, preference, and purchase intent, which was supported by the consumer’s comments for the most preferred and least preferred samples. Overall, this research serves to impact the wine industry by identifying how carbonation levels affect the acceptability of niche wine varieties, and allows winemakers to successfully expand, diversify, and increase the product portfolio for wineries.
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