Do some wines generate more gas then others?

[GlennK]

This question popped in my head just today when I was degassing my German Muller-Thurgau. I've never had problems with the amount of gas in this wine and I'm wondering why?

 

[Luc]

Depends on the yeast variety.

Simple example: bakers yeast is selected for producing more gas as you will wanyt a spongy bread.
Wine yeast is selected for a higher alcohol percentage.
The differences are minimal but are there. So indeed there might be a very small difference.

However some juices are 'thicker'as other juices and therefore will have the gasses longer dissolved in them as others.
I think this plays a far bigger role.

Many factors playing a roll here.

Luc