Low-Level Carbonation of Still Wines

Abstract

The literature relating to the problem of low-level carbonation of wines was reviewed.

The inherent difficulties in the current method of carbon dioxide determination in wines were studied and discussed. The greatest source of error was found to be due to the sulfur dioxide content. Modification of the method were suggested to eliminate the sources of error arising from the sulfur dioxide and volatile acid content of the wines.

Study of the various factors influencing the degree of carbonation gave the following effects and relationships:

(a) Carbonator gauge pressure, at pressures between 8 and 20 lbs. per square inch, bears a straight-line relationship to the carbon dioxide content of the carbonated wine.

(b) Total soluble solids affect carbon dioxide content. Generally, the higher the total soluble solids the lower the carbon dioxide retention. This requires an increased carbonator gauge pressure if a fixed carbon dioxide content is desired.

(c) Ethyl alcohol in the range of 12 to 20 percent has less effect on carbon dioxide content. The amount of carbon dioxide absorption was slightly reduced by increasing alcohol concentration in the above range.

(d) With constant carbonator gauge pressure, carbon dioxide retention by wine decreases with increasing temperature.