Sunday, August 26, 2007


The fermentation process produces approximately .9 lbs of carbon dioxide for
each pound of ethanol.

What happens to the carbon dioxide? Is it vented to the atmosphere?

Most of it is released during fermentation (that's why it is dangerous to lean over open casks and people die each year doing that). Depending on the amount of freshness the winemaker wants in the final product, he will arrange to stop the fermentation and keep more or less dissolved CO2 in the wine. 400 to 600mg/l in red wines, 800 to 1,200 in rosés, 1,200 to 1,500 in white wines and even more in sparkling wines obviously since the famous bubbles are made of CO2!

Dr Mic

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