Carbonated wines,carbon dioxide containing wines,enjoy more favor among young customers. Carbon dioxide in carbonated wine can significantly affect the taste perception of wine,and different perception can be experienced by different subjects. In the presented work,the difference thresholds for tartaric acid in carbonated and degassed wines were obtained by using the ASTM E-679 standard method,and the difference thresholds of different groups were analyzed,to explore the effects of carbon dioxide and group difference on the perception of sourness difference in wine. The results showed that the carbonation and group difference,such as gender,living areas and taste preference,had significant effect on the perception of sourness difference of wine. The tartaric acid difference thresholds of degassed and carbonated wines were 31. 7mg /L and 70. 8mg /L,respectively. A wide distribution of individual difference thresholds was found. These results would provide some valuable information to the industry about the sensory research and product development of carbonated wine.