In the December 20, 2006 issue of Enology Notes, Bruce Zoecklein makes the following comment regarding the measurement of carbon dioxide:<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
“Carbon dioxide in wine can be measured using a variety of analytical tech­niques and instruments, including the Carbo­doseur, titration, blood gas analyzers, and CO2-specific electrodes. The simplest method is the use of Carbodoseur.
The Carbodoseur is a glass tube that measures the amount of CO2 outgassed from a fixed quantity of wine. Comparing this volume to a calibration chart, one can read directly in mg CO2/liter of wine sample. It is relatively easy to use and gives reproducible results. Since the Carbodoseur method doesn’t require the sample to be treated to facilitate “release” of CO2, results may be variable depending upon pH, temperature, etc. “
Has anyone heard of the Carbodoseur method for measuring CO2? How does it work?
“Carbon dioxide in wine can be measured using a variety of analytical tech­niques and instruments, including the Carbo­doseur, titration, blood gas analyzers, and CO2-specific electrodes. The simplest method is the use of Carbodoseur.
The Carbodoseur is a glass tube that measures the amount of CO2 outgassed from a fixed quantity of wine. Comparing this volume to a calibration chart, one can read directly in mg CO2/liter of wine sample. It is relatively easy to use and gives reproducible results. Since the Carbodoseur method doesn’t require the sample to be treated to facilitate “release” of CO2, results may be variable depending upon pH, temperature, etc. “
Has anyone heard of the Carbodoseur method for measuring CO2? How does it work?