<\/p>\n
Continuing with the topic of gases during the wine bottling process, today at Agrovin we want to focus on the importance of carbon dioxide in red, ros\u00e9 and white wines,<\/strong> and how it can be treated to ensure the proper levels in each batch.<\/p>\n <\/p>\n <\/p>\n <\/p>\n In oenology, Carbon dioxide is very important, <\/strong>as it helps control oxygen levels, protects the liquid, is largely responsible for carbonic maceration and gives freshness to the wine.<\/p>\n CO\u2082 gives white wines <\/strong>a specific aroma, both refreshing and with a certain very light bite.<\/p>\n Carbon dioxide is produced by yeasts during the natural fermentation process. It is an additive permitted by EU regulations and is also used to protect wine and must from oxygen.<\/strong><\/p>\n For those who manage wineries, it is essential that it be preserved, especially in whites and some ros\u00e9s, where the carbon dioxide content must be higher than in red wine. This can be achieved by\u00a0cold storage<\/strong>.<\/p>\n Nowadays this is not an excessive problem thanks to steel tanks<\/strong>, as they keep the temperature under control. If the white wine is bottled soon, the carbon dioxide produced by fermentation is hardly lost.<\/p>\n In the case of white wines, the amount of carbon dioxide that remains after the fermentation process is between 1.5 and 2 grams per litre.<\/strong><\/p>\n In reds, an attempt is made to reduce the presence of CO\u2082 <\/strong>by dragging or sifting with inert gas to achieve a presence between 0.2 and 0.4 grams per litre.<\/p>\n Carbon gas can also be introduced artificially<\/strong>, remaining within the limits established by the law. Traditionally, this procedure for adding CO\u2082 to the wine has been carried out by cooling the wine and subjecting it to gas bubbles to enhance the youth<\/strong> of these wines.<\/p>\n <\/p>\n <\/p>\n CO\u2082 is very important for ensuring a balanced taste in still wines. This gas accentuates the perception in freshness and acidity<\/strong>, attenuates the sweet taste and intensifies bitterness and astringency<\/strong>, while producing a certain bite.<\/p>\n Low carbon dioxide levels in white wines leads to the perception that the wine is very flat<\/strong>, but an excess in the reds increases the astringency.<\/p>\n The truth is that the technical and winemaking team can perceive different profiles depending on the concentration of carbon dioxide in the wine, so\u00a0it is necessary to adjust it from the point of view of the wine\u2019s profile and its commercial objective<\/strong>, but it is important to note that until the moment of bottling, it is important to preserve the level of carbon gas.<\/p>\n The carbon dioxide solubility conditions <\/strong>vary depending on three factors:<\/p>\n <\/p>\n <\/p>\n Carbon dioxide affects our senses in two major ways:<\/p>\n In wine, it is only perceived above 500 mg\/l. <\/strong>In lower concentrations, it is not detectable but it does not stop exerting a clear influence on the wine\u2019s balance.<\/p>\n Below the perception threshold, the gas acts as an acidulant in the wine.<\/strong>\u00a0Fr. Rib\u00e9reau-Gayon observed that tasters are more sensitive to variations in carbonic acidity than to the acidity of wine itself.<\/p>\n By acting as an acidulant, adding to the acidic impression, it directly influences the balance of the wine’s flavors<\/strong> as an acidification would, reinforcing the imbalance in acidic and hard wines, increasing the feeling of astringency and greenness (enhancing the most aggressive and drying tannins) and thins wines that would otherwise be balanced. On the other hand, it brings liveliness and freshness to soft or flat wines.<\/p>\n Moreover, the evaporation of the gas in the cup when shaking helps release more odour. Thus, the fruity aroma of young wines is strengthened and enlivened<\/strong>; while the bouquet of slightly gaseous older wines appears denatured by those acidic nuances.<\/p>\n <\/p>\n <\/p>\n The appropriate levels of dissolved CO2 differ according to the characteristics of the wine.\u00a0<\/strong>In red wines, high levels of carbon should be avoided, lower levels are recommended the more the wine is aged:<\/p>\n CO2 and malolactic characters don’t go well together.<\/p>\n In white wines, it will also depend on the type of wine:<\/p>\n <\/p>\n <\/p>\n There is a safety aspect to bottling. Cap manufacturers’ specifications typically suggest that dissolved CO2 levels remain below 1.2 g\/l of 2 g\/l<\/strong> depending on the bottle. Above 1.5 grams per liter, the gas tends to expel the stoppers from bottled wines.<\/p>\n The potential impact of high CO2 levels from bag-in-box packaging. Above 600\u2013800 mg\/l, the bag may swell when the temperature rises <\/strong>and CO2 leaves the solution. This swelling could be confused with a refermentation.<\/p>\n As for screw caps, practically no CO2 escapes, so a bottle of wine at 1.2 g\/l will stay that way. With 1.2 or 1.1 g\/l in cork bottles, in general after the shipment of a wine, 100\u2013150 mg is lost during the first 4\u20136 weeks, <\/strong>depending on the quality of the closure, the diameter of the bottle, temperature, etc., so there will be no excess bite.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Siguiendo con el tema de los gases durante el proceso de embotellado del vino, hoy en Agrovin queremos centrarnos en la importancia del anh\u00eddrido carb\u00f3nico en vinos tintos, rosados y blancos, y c\u00f3mo se puede tratar para que su presencia resulte la adecuada en cada tipo de caldo.<\/p>\n","protected":false},"author":359,"featured_media":115407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2054,3082],"tags":[],"class_list":["post-94789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oenological-solutions","category-technology-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/94789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/comments?post=94789"}],"version-history":[{"count":3,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/94789\/revisions"}],"predecessor-version":[{"id":121019,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/94789\/revisions\/121019"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media\/115407"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media?parent=94789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/categories?post=94789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/tags?post=94789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What carbon dioxide means for wine<\/h2>\n
What influence does carbon dioxide have on bottled wine?<\/h2>\n
\n
What is its organoleptic influence?<\/h3>\n
\n
What level of CO\u2082 is appropriate?<\/h2>\n
\n
\n
Bottling pressure<\/h2>\n