Page 29 - Grapevine May-June 2020

In The Winery

used to slightly sprits up a wine such as a Muscat
or Riesling giving more of an aromatic nuance from
the aromatic fermentation gases captured. Care
must be taken to capture only clean fermentation
gases. I am unaware of anyone using this practice
commercially to date.
Summary

Use extreme cautions while handling these inert
gases and always remember an inert gas, in the
headspace of a tank, is very short of acceptable. A
full tank should always be a priority for any wine-
maker and these gassing techniques should only be
used when absolutely necessary to hold wine in a
“down tank”. Many new winemakers to the wine
industry have adapted this practice as a recognized
common practice only to learn the wine spoiled
with extended storage. These gases are very effec-
tive as a short term solution only.

Now – please go back and read the first two sen-
tences of this article.

Short Course:

• Topping gases are only for the short term.
Winemaking Consultant
• Carbon dioxide is preferred and used the most.

• Dry ice is an excellent form to use. Thomas J. Payette

• Handle these gases safely. “Winemaker of the Year”

Over 25 Years Experience
• Full fixed capacity tanks are best.
Tom Payette, a premier
References: hands on and analytical
winemaking consultant,
Verbal discussion with Mr. Jacques Boissenot, Mr. serves clients throughout
Jacques Recht, Mr Joachim Hollerith and Mr. Chris the United States.
Johnson.
From the construction
of your business to the
cork in your bottle to
your consumers.

Call Thomas or check
his website for more
information...

Phone: 540-672-0387

www.winemakingconsultant.com

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