"Lum" > wrote in message
news
> Hi Paul,
> I have never heard the term "degassing" used in a commercial winery (in
this
> context). Wineries use pumps to rack from tank to tank. Pumps produce a
Lum,

We do however correct CO2 levels, and the usual way to reduce them is to
sparge with a low volume of nitrogen. This does cause some flavour
stripping (but I'd think that a vacuum does worse).

Cheers,

Andrew