a carbonator. The bubbles created by using this method will be relatively large and volatile. In the European Union sparkling wines made via this method must use terms 'aerated sparkling wine' and 'aerated semi-sparkling wine', supplemented where necessary with the words 'obtained by adding carbon dioxide' or 'obtained by adding carbon anhydride.' Wine faults Several wine faults can occur in sparkling wine production. Some that were present in early production methods include yeux de crapauds (toad's eyes) which was a condition of big, viscous bubbles that resulted from the wine spending too much time in wooden casks. Another fault could occur when the wine is exposed to bacteria or direct sunlight, leaving the wine with murky colouring and an oily texture. Notes References Sparkling wines Winemaking pt:Champanhe (vinho)#Método champenoise, tradicional ou clássico