Degassing Wine: It is Necessary?

Are you curious about degassing wine? Is it necessary? If you are a new wine enthusiast and wanting to know wine better, you also need to know about degassing wine.

What is degassing wine?

Degassing the wine is the key step of wine-making during its final stages. It is the process of removing the carbon dioxide left from the fermentation. And even with too little amount of carbon dioxide, especially the white wines, can leave flabby and flat after taste.

Other than that, is it really necessary?

Although degassing the wine is not as big as the process of fermentation, there are several negative effects of un-degassed or improperly degassed wine, including the following:

  • Red wines that get the fizz, as white wines do, are not good.
  • Improper degassed wine will leave suspended carbon dioxide, which can cause the white wine to get a haze that can’t be solved through fining.
  • Carbon dioxide increases the sensation of acidity, but it does not taste like it.

So, is it necessary?

Yes, it is.

How does degassing wine work?

Early in the fermentation process, the yeast added to the juice will break down the sugar, producing carbon dioxide. The presence of CO2 is not that bad; however, it should be in enough level to keep the oxygen level at bay throughout the stages of winemaking. Also, CO2 contains desirable characteristics to sparkling wines. However, it should never be present in finished wines that are meant to be still including red wines.

During wine fermentation, the CO2 level can be affected by the temperature; the lower the fermentation temperature, the more CO2 is dissolved into the wine, making it more challenging to remove CO2 during the process of degassing wine.

To remove the CO2 in wines that should be still, you may use one of the following three methods:

1. Using a long-handled spoon

The method requires an effort of stirring the wine, approximately 10 minutes for every 23 L or 6 US gal of wine kit.

2. Using drill mounted-fizz (wine whip)

Using a specialized drill of 12 Volts and a wine whip, degassing wine will just take you 5 minutes.

3. Using a vacuum pump

Using a vacuum pump is the most efficient of the three methods. It efficiently removes the CO2 from the wine. The vacuum pump can produce negative pressure of 18 PSI – a requirement for quality removal of CO2 from the wine. Also, the method may take 3-5 minutes to remove CO2. Moreover, using a vacuum pump to remove CO2 can be advantageous too.

  • It helps maintain the aromatic freshness of the wine.
  • Since it is gentle on the wine, it produces a soft texture to your palate.

Take note; the process of degassing wine using a vacuum pump can only be performed in a glass carboy – a glass vessel used specifically for fermenting beverages. Also, the glass should be filled above the glass’s shoulders to avoid the carboy imploding. Check the website of Filled With Wine to get into details about how to degas the wine properly.

Final Thoughts 

Degassing of wine may not be as critical as the fermentation process, but it is a necessity in perfect winemaking.

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