Degassing the Wine: Learn the Three Methods

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The process of degassing the wine is not complex but requires knowledge and skills to make a perfect wine. One of the essential steps in degassing the wine is finding out the right method for you to use.

The process of removing suspended CO2 (carbon dioxide) in the wine after fermentation called ‘degassing of the wine’. The main goal of CO2 removal is to improve the wine’s longevity and taste. Also, the purposes of degassing are as follows:

• To prevent the wine from carbonating.
• To prevent the wine from becoming acidic.
• To promote fine clearing.

How to degas a wine?

There are three methods to remove CO2 from the wine; natural wine degassing, degassing by agitation and degassing using a vacuum pump.

Natural wine degassing

Degassing wine naturally is to get rid of CO2 over time. It is a process of leaving your wine to age. However, even though the method may seem easy, you need to be careful when handling the process.

• First, store the fermented wine in a barrel or carboy.
• Try to avoid storing the wine on the lees for a long time after the end of fermentation.
• Then, collect the sediments and allow the wine to let some gas escape.
• Leave it at least 3 – 4 months to remove all the elements of the CO2 in the wine.

Degassing by Agitation

Another common method of degassing is using a stir or swirl, popularly known as ‘degassing by agitation’ – ideal for people who do not want to wait for too long.

Degassing by agitation uses a brewing paddle or a spoon to stir the wine or swirl. There are also variations of stirrers, including degassing wands with an attached drill, making degassing easier.

How long do you need to stir?

Degassing by agitation requires a lot of effort; you need to stir manually, at approximately 10 minutes for every 23 Liters of wine kit, over a week.

If you have a degassing wand attached to the drill, you need to drill towards one direction for 30 seconds and abruptly towards another direction for another 30 seconds for the whole 6 minutes.

Degassing by Vacuum

Using a specialized vacuum is the easiest and most efficient way to degas a wine. In this method, you need to create a tight seal on top of the carboy. With a tightly sealed container, the dissolved gas in water will be vacuumed and discharged through an automatic exhaust valve system; this is where you’ll find the bubbles.

Degassing by vacuum may take quite some time, approximately 3-5 minutes or more, especially when the wine is not fully fermented.

To make degassing by vacuum a success, you need a vacuum pump that can create negative pressure of 18 PSI. If you are interested in this method, you need to learn more about the proper steps to degas the wine using a vacuum.

Additional Wine Information

To determine if the wine have been properly degassed, you need to do one of the following methods:

• Shake the wine inside a closed jar for 23-30 seconds. Then, open it. If you hear sound escaping the jar, it means it needs more time for degassing.
• Tasting the wine for the possible presence of bubbles; if still does, you also need some time for degassing.