"Andrew L Drumm" > wrote in message
...
> "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

Andrew,
Thank you for the post.
I do testing for several small, local wineries. By the time a wine has been
racked two or three times and filtered once or twice, the CO2 content is low
and it is seldom an issue.
Are you using CO2 in the headspace?
Some wineries like spritzy white wines. Are you deliberately maintaining
high CO2 levels and then adjusting down to near the tax limit at bottling
time?
Regards,
Lum
Del Mar, California, USA