Degassing the wine, is it essential? Is it a complex process? Is it okay to skip degassing? Find more about it here.
Before you get to taste the wine you made after weeks of fermentation, there is one final step that you should never skip – degassing the wine.
Degassing the wine is a process of removing the presence of CO2 (carbon dioxide) that is suspended within the wine after series of fermentation. While some of the sodas retain CO2, the gas should be eliminated in wine for the following reasons:
- CO2 can lead to poor clarity in wine.
- CO2 in wine creates carbonic acid.
- CO2 can cause the wine to carbonate; although it is fine in sparkling wines, it is not good for wines that should be still.
If you are interested in making wine, but it is your first time to do so, here are the top frequently asked questions about degassing wine that you should know.
FAQ #1: Is it okay to skip degassing?
As mentioned, degassing is a process of eliminating the elements of CO2. The presence of carbon dioxide in wine can affect its taste, texture, and clarity. So, if you are going to make wine at home, you should never skip degassing.
FAQ #2: Is the process of degassing too complex?
Unlike fermentation, the process of degassing the wine is not that complex. However, the effort you need to exert depends on the method of degassing wine.
There are three popular methods of degassing the wine – natural degassing, degassing by agitation, and using a vacuum pump.
1. Natural Degassing
Degassing the wine naturally is letting the wine get rid of the carbon dioxide by itself over time. Through natural degassing, the elements of the suspended CO2 from fermentation will come out from its container, leaving you a tasty wine. In fact, most of the commercial wineries use the natural degassing method, not only to achieve a well-aged wine taste and texture, but also to remove CO2 from the wine without exerting too much effort.
However, before you use the method, you still need to be careful with handling the wine for degassing. Check the website of Filled With Wine and find out how to degas a wine naturally.
Another method of degassing the wine is by agitation, which means, you need to stir the wine continuously;
- 10 minutes for manual stir by using a stirring rod or a long handled-spoon.
- 4-6 minutes with a stirring rod that is attached to a power drill.
When stirring, you need to switch direction every 30 seconds to ensure that the wine is well-stirred. Also, take precautions not to stir the wine on the surface to avoid exposing the wine to too much oxygen.
3. Vacuum degassing
This method uses a vacuum to degas wine. Using a carboy, you need to tightly seal the top of it while the vacuum tries to suck the CO2 present in the wine. It is efficient. Plus, you do not need to exert too much effort.
FAQ #3: How do you know that the wine was properly degassed?
- Try to put enough wine inside a container. Next, you need to seal it. Then, shake the sample wine. Finally, open the container. If the container does not release gas, that means the wine was properly degassed.
- The second method is to taste the wine. If the wine tastes presence of bubbles, that means the wine wasn’t properly degassed.