I've had a persistent problem with my wines over the last several
years, and I suspect the solution is relatively simple. I've noticed
that many of my batches often have a bit of a fizz, which I suspect is
related to dissolved CO2 rather than incomplete fermentations.

My routine is to ferment to dryness, then innoculate for an MLF (which
I usually do at about 78-80 degrees), then store in a carboy at about
55 degrees for a year. If the weather and the timing cooperates, I
also put the carboys in a cold garage for 3-4 weeks at about 20-30
degrees.

Bottling usually takes place either 1-2 years after initial
fermentation, but I often find that the wines have a slight fizz when
the bottles are opened.

It's always possible that this is due to incomplete fermentations, but
I doubt it. My question is when is the best time to agressively
agitate the wine to get rid of the dissolved CO2. If I agitate (using
one of those attachments that goes on an electric drill) right before
bottling, will I get too much oxidation? Is there anything to be
gained (or lost) by vigorously stirring the wine at other times in the
process? Also, what about the dissolved sulfite...if I agitate
immediately before bottling, will I spin off the sulfite?

After you agitate, can I immediately bottle, or would you recommend
letting the wine sit and re-agitating another time?

Another possibility is to bottle at a higher temperature...I usually
bottle at about 65-70 degrees.

Any thoughts? The wines are generally good, and if I let them sit
opened for a few hours before drinking, the fizz isn't as noticeable.

Thanks,

Lee