Carbon Dioxide
Carefully controlled use of CO2 in the winery can optimise levels of oxygenation in the wine making process. Recognised by both Codex Alimentarius and the OIV, Carbon dioxide is permitted for use in grape wine in over 65 countries worldwide.
Carbon dioxide is used in gaseous form, either pure or mixed with nitrogen, in procedures designed to render inert. Carbon dioxide gas is colorless and odorless. Its aqueous solution has a slightly acidic taste. At a temperature of 0 °C and under a pressure of 760 mm of mercury, 1 l of carbon dioxide weighs 1.977 g. At a temperature of 20 °C and under a pressure of 760 mm of mercury, 1 l of water dissolves 878 ml of carbon dioxide, or 1.736 g of CO2.
If a flame is placed in a tube of carbon dioxide, the flame is extinguished. Fill a 50 ml test tube with carbon dioxide. Shake with 10 ml of barium hydroxide solution. A white precipitate will form, which becomes soluble with effervescence by a dilute acetic acid solution (10 pp 100) (R).
For further substance information, please see the International Oenological Codex.
Synonyms: Carbon oxide, Carbon (IV) oxide and Carbonic oxide
CAS Number: 124-38-9
E Number: 290
CAS Number: 290
International Organisations
Codex Alimentarius
-Approved for use in winemaking by CXS 192-115, General Standard for Food Additives Food Category (GFSA Online) 14.2.3 Grape wines Functional Class (GFSA Online) Preservative Additive Recommended Usage (GFSA Online) 14.2.3: According to GMP.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Preservative Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Carbon: 100 g/hl
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in Section 3.2 of the Preamble of the CODEX Alimentarius General Standard for Food Additives, Carbon Dioxide is used:
To provide aids in the manufacture, processing, preparation, treatment, packing, transport or storage of food, provided that the additive is not used to disguise the effects of the use of faulty raw materials or of undesirable (including unhygienic) practices or techniques during the course of any of these activities.
As outlined in the OIV’s International Code of Oenological Practices, Carbon Dioxide is used:
In gaseous form, either pure or mixed with nitrogen, in procedures designed to render inert.
Usage in Winemaking:
Carbon dioxide (CO2) is a naturally occurring gas produced during the alcoholic and malolactic fermentation of grape juice and wine. It is added to some wines to make carbonated wine. Carbon dioxide can be used in winemaking for the following:
It is a cost-effective preservative as well as a processing aid to prevent oxidation of wine by itself or in combination with nitrogen. It can be used to remove excess dissolved nitrogen prior to bottling to prevent foam formation and yield consistent bottling volume levels. It can add tactile mouthfeel presence to wine to enhance the organophilic quality of the wine through the manipulation of perceived viscosity, density, weight and overall mouthfeel. It can act as a releasing and carrying agent to bind flavour compounds to release in higher concentration from wine when opened in the bottle.
See FIVS technical papers for more information - click here.
