Wine Analysis

Carbon Dioxide

• 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.