Wine Analysis Home
- Carbon dioxide (CO2) exists as a gas in the air around us.
- CO2 (Carbon dioxide) is the main gas we exhale.
- CO2 consists of one molecule of carbon and two (di) molecules of oxygen. (see diagram).
- CO2 does not react with grape juice or wine components, and hence is considered an inert (unreactive) gas for the purposes of wine production.
- CO2 is produced by yeast during the fermentation process.
- CO2 disolved in a aquaous (water) solution exists as carbonic acid and unless removed by degassing will be measured as titratable acidity or volatile acidity during analysis.
- CO2 released during fermentation protects the must or wine from oxidation.
- CO2 as a gas is heavier then air and therefore can be layered as blanket of inert gas.
- CO2 is used as a solid block, snow block, snow or gas to purge containers or head space above juice or wine to protect it from oxidation.
- Solid CO2, at room temperature and atmospheric pressure, by passes the liquid phase and coverts directly to the gaseous state.
- Solid CO2, introduced to the bottom of wine containers or floated on top of grape juice or wine, will form a blanket of CO2, and eventually purge the air space from the bottom up. This occurs due to the heavy nature of the gas and slow release, (reduces mixing), of CO2 gas from the solid state.