Understanding Use of Carbodoseurs in Winemaking Process

Understanding Carbodoseurs in Winemaking

Winemaking is both an art and a science. At its core, it relies on natural biochemical processes of yeast converting grape sugars into alcohol through fermentation. However, winemakers can guide and enhance these processes to craft unique flavors and textures in their wines. An important tool for managing fermentation is the carbodoseur.

What is a Carbodoseur?

A carbodoseur, sometimes called a fermentation accelerator, is a device used to add measured amounts of sugar to fermenting wine. This additional sugar, often in the form of concentrated grape juice, allows winemakers to restart stuck fermentations or reach higher potential alcohol levels.

Carbodoseurs consist of a stainless steel tank which holds the supplementary sugar solution, along with tubing and a pump to transfer it to fermentation vessels. They allow precise dosing of sugar based on volume calculations or density measurements taken during fermentation.

Why Use a Carbodoseur in Winemaking?

Winemakers may choose to utilize a carbodoseur for several key reasons:

• Restart stuck fermentations caused by low yeast activity
• Increase alcohol levels in wine when desired for style or body
• Adjust sugar levels during fermentation for flavor and mouthfeel
• Compensate for higher than expected sugar readings from initial grape measurements

Having the ability to fine tune fermentation with a carbodoseur gives winemakers greater control and consistency between vintages. It reduces risk of unusable wine from arrested fermentations.

Operating Principles of Carbodoseurs

While carbodoseurs differ somewhat in design, their key functionality remains similar across producers and models.

Measuring Density

The primary goal of a carbodoseur is to increase the density of fermenting wine must. Density is correlated to sugar content and eventual alcohol following complete fermentation. Winemakers track density as an important indicator of fermentation progress.

hydrometers or electronic density meters are used periodically on samples from fermentation tanks. If density is not dropping as expected, it likely means available sugars are depleted and yeast have become inactive. The carbodoseur can then provide an additional sugar source to restart fermentation.

Dosing Calculations

The precise amount of supplementary sugar solution added is calculated based on the volume of wine in the fermenter. This allows winemakers to increase density in a controlled way, for example raising it from 990 g/L to 1010 g/L. The corresponding volume added to achieve this density increase is calculated automatically by the carbodoseur system.

Transfer and Mixing

Peristaltic pumps transfer supplementary sugar solution from the carbodoseur tank through tubing into the wine fermenter. The solution is added slowly and aimed towards the bottom of the tank. This gently mixes the added sugars without excessive disruption of the cap of grape skins on the surface.

After dosing is complete, the fermenting wine continues to be mixed periodically. This ensures the supplementary sugars are accessible to yeast throughout the tank volume. Gradually the yeast consume the new food source, restarting fermentation.

Using Carbodoseurs in Winery Operations

Carbodoseurs provide winemakers essential control during the critical early fermentation stages. However they require careful monitoring, planning, and use.

Monitoring Yeast Health

While carbodoseurs provide much needed sugars, the yeast still need to be vigorous enough to process them. Before intervening with a carbodoseur, winemakers confirm viable yeast counts through microbiological analysis. Addition of new sugars will be ineffective if most yeast have already expired.

Logistics Planning

Having sufficient supplementary sugar solution on hand is necessary when utilizing a carbodoseur. Winemakers plan expected sugar needs early so that concentrated juice or must can be produced in time. This involves coordination with vineyard teams and winemaking schedules.

Avoiding Overuse

It can be tempting to utilize a carbodoseur to maximize sugar levels and alcohol. However overuse runs the risk of creating yeast toxicity and even more stuck fermentations. Winemakers must exercise restraint and use carbodoseurs only to the minimum extent necessary.

With responsible application, carbodoseurs grant winemakers valuable influence over the fate of their wines. They help minimize losses and create consistently high quality vintages.

FAQs

What is the purpose of a carbodoseur?

A carbodoseur is a device used to add supplementary sugar, often in the form of concentrated grape juice, to fermenting wine. It allows winemakers to increase sugar levels to restart stuck fermentations or reach target alcohol levels.

How does the carbodoseur calculate how much sugar to add?

Carbodoseurs use automatic calculations to determine the precise volume of sugar solution needed to increase the density by a desired amount. This is based on the volume of wine in the fermentation tank.

When would a winemaker use a carbodoseur?

Common reasons for using a carbodoseur include measurements showing density is not dropping as expected, indications that available sugars are low and yeast activity has slowed, or a desire to intentionally increase alcohol levels in the final wine.

Does overuse of carbodoseurs risk harming the wine?

Yes, excessive use of carbodoseurs can create yeast toxicity issues and make stuck fermentations more likely. Winemakers must monitor yeast health and only utilize carbodoseurs to the necessary levels.