As an experienced sommelier and brewer, I have had the opportunity to witness the natural process of degassing in wine over the course of several months. While it is true that the majority of wines will naturally degas within 6 months, I personally prefer to wait a bit longer before bottling to ensure that all the carbon dioxide has completely dissipated and the wine has had some time to age.
The process of degassing occurs as a byproduct of fermentation. During fermentation, yeast consumes sugar and converts it into alcohol and carbon dioxide. This natural release of CO2 creates a slight effervescence in the wine, which can be desirable in certain styles like sparkling wines but is generally not desired in still wines.
Initially, after fermentation is complete, the wine may still contain a significant amount of residual CO2. This is why it is common practice to allow the wine to undergo a secondary fermentation or malolactic fermentation, which helps to further reduce the levels of carbon dioxide. Malolactic fermentation also contributes to the development of desirable flavors and aromas in the wine.
Typically, after 6 months, the majority of the CO2 will have naturally dissipated from the wine. However, this timeframe can vary depending on various factors such as the specific grape variety, fermentation temperature, and winemaking techniques employed. It is also important to note that certain wines may take longer to degas than others, especially if they have undergone extended aging or have been subjected to specific winemaking practices such as lees stirring.
To ensure that the wine is completely degassed and has had sufficient time to mature, I personally prefer to give it a total of 9 months. This additional time allows for any lingering traces of carbon dioxide to dissipate, resulting in a still wine with a smooth and well-integrated profile. It also provides the wine with an opportunity to develop more complex flavors and aromas through aging.
During this extended period, it is crucial to store the wine properly to avoid any re-fermentation or unwanted oxidation. The wine should be kept in a cool, dark place with stable temperatures to promote optimal aging conditions.
While wine will generally naturally degas within 6 months, I believe in giving it a total of 9 months to ensure complete degassing and allow for additional aging. This extra time allows the wine to reach its full potential and develop into a well-rounded and harmonious beverage.