• » News
  • » The role of CO2 in still wines

The role of CO2 in still wines

The role of CO2 in still wines

All still wines contain dissolved carbon dioxide CO2, and in fact, if levels are too low a wine can taste ‘flat’ and appear to lack ‘freshness’.

Recent work at the AWRI has delved deeper into the role of CO2 in still wines – exploring if specific tastes and textures are influenced by CO2 and investigating how other wine components interact with dissolved CO2.

Chardonnay, Viognier, Shiraz and Cabernet Sauvignon wines were prepared with a range of CO2 levels. The pH, alcohol and (in the case of red wines) tannin levels of the wines were also varied in combination with dissolved CO2. The wines were then tasted under conditions that reflected typical wine consumption, with tasters rating a range of flavour and mouth-feel attributes.

Dissolved CO2 concentrations of the wine in the glass were simultaneously measured using a modified Orbisphere system that took ‘parallel’ measurements of dissolved CO2 from replicate wine glasses at the moment the wines were being tasted. This attention to detail was necessary as wine temperature, glass shape, pouring, and the time between pouring and tasting can all affect dissolved CO2 at the moment of tasting, which could in turn influence the taste and mouth-feel.

The trial has been completed and the results to be published shortly will include details of the dynamics of dissolved CO2 losses during pouring and before they are tasted. It will also describe the interactions between dissolved CO2 and the wine matrix on the tastes and textures of white and red wine.

Source: AWRI

Published on 16/06/2018
Related sheets
    1st meeting of the "school in the vineyard" with foreign refugees
    Grapevines winter pruning
    In the context of Action 7 of the ValorinVitis Project, the first session of "school in the vineyard" for foreign refugees was held on March 13, 2018. The group of 15 refugees managed by the cooper...
    Published on:20/03/2018
    The 2016 California winegrape harvest was early, with a mostly normal yield of exceptional quality fruit throughout the state. A relatively even growing season followed welcome winter rains that he...
    Published on:01/11/2016
    The fifth edition of the International Grenaches du Monde Competition, launched in 2013 by the Conseil Interprofessionnel des Vins du Roussillon (CIVR – Interprofessional Board of Roussillon ...
    Published on:19/02/2017
    Entries open in September 2016 and close on 28 February 2017.
    The OIV Awards rewards the best works published over the past two previous years which provide an original and relevant contribution, with an international significance for the vine and wine sector...
    Published on:23/08/2016
    2017 OIV Research grant program
    Grants offered within the framework of this programme are short term (six months to fifteen months maximum) and are provided for specific post graduate training programmes
    Published on:29/07/2017
    Who is active, entertaining, educating the masses, and sharing on Twitter, Facebook, Instagram and the other platforms today?
    Published on:05/02/2017
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,03125