The Art of Wine Degassing

Degassing is a crucial step in the winemaking process that should not be overlooked. It involves removing the excess carbon dioxide (CO2) that is produced during fermentation. Failure to degas wine properly can result in undesirable characteristics, such as a cloudy appearance or a fizzy texture. In this article, we will explore the different methods of degassing wine and discuss their effectiveness.

One of the most common methods of degassing wine is through agitation. This involves stirring or swirling the wine vigorously to release the trapped CO2. A paddle or spoon can be used for this purpose. By agitating the wine, the carbon dioxide is forced out, leaving the wine free from unwanted bubbles. However, it is important to note that this method can be time-consuming, as it may take several months for the wine to degas naturally through agitation alone.

For those who prefer a quicker degassing process, a drill-mounted Fizz-X, also known as a wine whip, can be used. This method involves attaching a wine whip to a 12V drill and using it to agitate the wine. The drill's power helps to speed up the degassing process, reducing the time required to around 5 minutes. The wine whip can be purchased from your local winemaking store and is specifically designed for degassing purposes.

Another highly efficient method of degassing wine is by using a vacuum pump. This method is considered the most effective for removing CO2 from the wine. A vacuum pump works by creating negative pressure, which causes the carbon dioxide to be pulled out of the wine. This process can be done relatively quickly and ensures a thorough degassing of the wine. However, it is worth noting that a vacuum pump may not be readily available to all winemakers, as it requires specific equipment.

When degassing wine, it is important to determine the appropriate level of degassing to achieve the desired result. Too much degassing can strip the wine of its natural aromas and flavors, while insufficient degassing can lead to a fizzy or cloudy appearance. It is crucial to find the right balance to ensure a well-rounded and enjoyable wine.

Degassing wine is a crucial step in the winemaking process that should not be overlooked. Agitation, using methods such as stirring or swirling, is a common way to degas wine. Alternatively, a drill-mounted Fizz-X or a vacuum pump can be used for a quicker and more efficient degassing process. Finding the right level of degassing is essential to ensure a well-rounded and visually appealing wine. So, the next time you make wine, don't forget to give it a good degassing!

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What Is A Wine Degasser?

A wine degasser is a device or method used to remove carbon dioxide from wine. During the fermentation process, consumes sugar and produces and carbon dioxide as byproducts. While most of the carbon dioxide is released as gas during fermentation, some of it remains dissolved in the wine.

Degassing is important because excess carbon dioxide can affect the taste, mouthfeel, and stability of the wine. It can give the wine a fizzy or sensation, which may not be desirable depending on the style of wine being produced.

There are several methods for degassing wine:

1. Stirring: This is the simplest and most common method. It involves vigorously stirring the wine using a degassing tool such as a degassing paddle or a long-handled spoon. The stirring action helps to release the trapped carbon dioxide bubbles from the wine.

2. Vacuum degassing: This method involves using a vacuum pump to create a vacuum inside a container or vessel holding the wine. The reduced pressure causes the dissolved carbon dioxide to come out of solution and escape as gas. This method is often used in commercial wineries or by advanced home winemakers.

3. Sparging: Sparging involves introducing a stream of inert gas, such as nitrogen or argon, into the bottom of a wine container. The gas displaces the carbon dioxide, causing it to rise to the surface and escape. This method is commonly used in professional winemaking facilities.

It's important to note that degassing should be done carefully to avoid excessive oxidation of the wine. Oxygen exposure can negatively impact the flavors and aromas of the wine. Therefore, it's recommended to degas the wine in a controlled and gentle manner.

A wine degasser is a tool or technique used to remove carbon dioxide from wine, improving its taste, mouthfeel, and stability.

What Is The Best Method For Degassing Wine?

The best method for degassing wine is through agitation. This process involves stirring or swirling the wine vigorously to release the carbon dioxide trapped in it. Agitation is a popular choice for those who don't want to wait for the wine to degas naturally over several months.

To degas your wine through agitation, you can use a brewing paddle or spoon. Here is a step-by-step guide on how to degas wine using agitation:

1. Prepare your wine: Ensure that your wine is in a suitable container, such as a carboy or fermentation vessel. It is important to have enough headspace in the container to prevent overflow during the agitation process.

2. Choose your agitation tool: Select a brewing paddle or spoon that is long enough to reach the bottom of your container. It should also be sturdy enough to withstand the vigorous stirring.

3. Start stirring: Insert the agitation tool into the wine and begin stirring in a circular motion. Make sure to stir vigorously enough to create a fizzing effect, which indicates the release of carbon dioxide. Continue stirring for a few minutes.

4. Assess the degassing progress: After stirring for a few minutes, pause and observe the wine. If there are still visible bubbles or signs of carbonation, continue stirring for another round. Repeat this process until the wine appears degassed, with minimal or no visible bubbles.

5. Allow the wine to settle: Once the wine is degassed to your satisfaction, let it sit undisturbed for a short period. This will allow any residual carbon dioxide to escape naturally.

6. Repeat if necessary: In some cases, especially with highly carbonated wines, you may need to repeat the agitation process multiple times to achieve complete degassing. Assess the wine after each round of stirring to determine if further agitation is required.

It's important to note that agitation can introduce oxygen into the wine, which may affect its flavor and longevity. To minimize oxidation, try to degas your wine as gently and quickly as possible. Additionally, consider using a degassing tool specifically designed for wine, such as a wine whip or a vacuum degassing kit, as these methods can be more efficient and reduce the risk of oxidation.

By following these steps, you can effectively degas your wine through agitation, saving time compared to natural degassing methods. Remember to exercise caution and take necessary measures to maintain the quality of your wine throughout the process.


Degassing your wine is a crucial step in the winemaking process to ensure the final product is of high quality. There are several methods available for degassing, including agitation, drill-mounted fizz-x, and vacuum pump. Agitation, such as stirring or swirling the wine vigorously, is a common and simple method that allows the carbon dioxide to escape. This method is ideal for those who want to degas their wine quickly. On the other hand, the drill-mounted fizz-x method requires the use of a 12V drill and a wine whip, providing a total degassing time of around 5 minutes. This method is suitable for those who are looking for a more efficient and effective way to remove CO2 from their wine. Lastly, the vacuum pump method is the most efficient for degassing wine as it effectively removes the carbon dioxide. Regardless of the method chosen, degassing is essential to prevent cloudiness and ensure the wine settles properly. So, whether you're a professional winemaker or a wine enthusiast, degassing your wine is an important step in producing a high-quality final product.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.