masic2000
Member
Conclusion,
This study concludes that the stirring rod can degas a single carboy most rapidly at 13⁰C and down to any desired residual CO2 concentration; however, excessive oxygen may be injected with detrimental effects on wine quality if the wine is degassed excessively. The Gas Getter and vacuum pump used for this study took longer at the test temperature and leveled off at higher levels.
The Gas Getter and vacuum pump dissipated less FSO2 and at a lower rate than the stirring rod. In all cases FSO2 was lost to the environment, i.e. it did not become bound and no longer contributed to TSO2. The stirring rod did however inject O2 at a higher rate than the Gas Getter and vacuum pump.
Full study available here,
http://www.techniquesinhomewinemaki...ent and Its Impact on Wine Chemistry v0.2.pdf
This study concludes that the stirring rod can degas a single carboy most rapidly at 13⁰C and down to any desired residual CO2 concentration; however, excessive oxygen may be injected with detrimental effects on wine quality if the wine is degassed excessively. The Gas Getter and vacuum pump used for this study took longer at the test temperature and leveled off at higher levels.
The Gas Getter and vacuum pump dissipated less FSO2 and at a lower rate than the stirring rod. In all cases FSO2 was lost to the environment, i.e. it did not become bound and no longer contributed to TSO2. The stirring rod did however inject O2 at a higher rate than the Gas Getter and vacuum pump.
Full study available here,
http://www.techniquesinhomewinemaki...ent and Its Impact on Wine Chemistry v0.2.pdf