köpüklü

Köpüklü is a Turkish word that translates to "foamy" or "sparkling." It is most commonly used to describe beverages, particularly alcoholic ones like wine or champagne, that produce a significant amount of bubbles or froth when poured or agitated. This effervescence is a key characteristic of sparkling wines and is often associated with celebrations and special occasions.

Beyond beverages, the term köpüklü can also be applied to other substances that exhibit a frothy or bubbly texture. For instance, it might describe soap lather or a type of mineral formation. In a broader sense, it conveys a sense of lightness and aeration. The visual and tactile experience of something being köpüklü is often one of liveliness and dynamism.

The production of köpüklü beverages typically involves secondary fermentation, where yeast consumes sugar in a sealed container, producing carbon dioxide gas that dissolves into the liquid, creating the characteristic bubbles. This process is central to the identity of drinks like şampanya (champagne) and sek şarap (dry wine) that are designed to be köpüklü. The enjoyment of köpüklü often involves appreciating the sound and visual appeal of the rising bubbles.