CO2 in winemaking: Impact on style, quality, and stability
Mastering CO2 is vital for winemakers to ensure freshness, balance, and stability. From fermentation to bottling, precise monitoring with a CO2 meter prevents oxidation and preserves vibrancy. This report explores CO2 effects in red, white and sparkling wine with insights for consistent quality.
Carbon dioxide (CO2) is essential in winemaking, preventing oxidation, preserving freshness, and shaping sensory characteristics from harvest to serving. While controlled CO2 levels limit microbial spoilage and extend shelf life, excessive amounts can introduce unwanted effects. For example, effervescence (fizziness, sensations caused by tiny bubbles) in still wines or enhance astringency (dryness) in reds. CO2 is used during different cellar operation, from transfers to blanketing. It also balances acidity, bitterness, and texture. In sparkling wines, it is vital for effervescence and mouthfeel, while in low- and no-alcohol (NOLO) wines, it helps to balance the taste in the absence of alcohol.
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