gene > wrote in message . com>...
> Ray Calvert wrote:
>
> I'm guessing that the CO2 from fermentation is going to be largely
> dissipated while you rack the wine (definitely while pressing the reds
> after fermentation).
> Re-blanketing with CO2 will raise the dissolved CO2 some (due to the
> partitioning coefficient between CO2 in the headspace versus in the
> wine), but will again be largely dissipated the next time you rack.
>
> Gene

Maybe for reds, but if it's a cold-fermented white, racking by itself
won't do it... said after spending 2-3 days last month degassing a
year old Pinot Blanc with Vacuvin.

Pp