Degassing
Degassing is an important step in winemaking where excess carbon dioxide (bubbles) is removed from wine before bottling. This process happens naturally over time, but winemakers often speed it up using special equipment or techniques. Think of it like letting a carbonated drink go flat, but doing it on purpose and in a controlled way. Without proper degassing, wine can taste fizzy when it's not supposed to, or create pressure problems in bottles. This step is especially important in still wines (non-sparkling wines) where any bubbles would be considered a fault.
Examples in Resumes
Managed Degassing processes for over 50,000 gallons of wine annually
Improved wine quality through implementation of new Degassing techniques
Trained staff on proper Degassing procedures and equipment operation
Typical job title: "Winemakers"
Also try searching for:
Where to Find Winemakers
Professional Organizations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How do you determine the optimal degassing method for different wine varieties and volumes?
Expected Answer: A senior winemaker should discuss factors like wine type, volume, temperature, and available equipment. They should mention both manual and automated methods, and explain how they make decisions based on wine quality and production efficiency.
Q: What quality control measures do you implement to ensure proper degassing?
Expected Answer: Should describe testing methods, monitoring procedures, and quality indicators. Should mention training staff, maintaining equipment, and troubleshooting common problems.
Mid Level Questions
Q: What are the signs that wine needs additional degassing?
Expected Answer: Should explain visual and taste indicators of excess CO2, describe basic testing methods, and explain the importance of proper timing in the wine production process.
Q: How do temperature and pressure affect the degassing process?
Expected Answer: Should demonstrate understanding of how environmental factors impact degassing efficiency and explain basic adjustments needed for different conditions.
Junior Level Questions
Q: What basic equipment is used in wine degassing?
Expected Answer: Should be able to name and describe common degassing tools and equipment, their basic operation, and safety procedures.
Q: Why is degassing important in winemaking?
Expected Answer: Should explain the basic purpose of degassing, its impact on wine quality, and potential problems if wine isn't properly degassed.
Experience Level Indicators
Junior (0-2 years)
- Basic operation of degassing equipment
- Understanding of wine production steps
- Following standard degassing procedures
- Basic safety protocols
Mid (2-5 years)
- Managing degassing for various wine types
- Problem-solving common degassing issues
- Quality control procedures
- Equipment maintenance
Senior (5+ years)
- Optimizing degassing processes
- Training and supervising staff
- Troubleshooting complex issues
- Process improvement implementation
Red Flags to Watch For
- No knowledge of basic wine production steps
- Unfamiliarity with common degassing equipment
- Lack of understanding about wine chemistry
- Poor attention to cleanliness and sanitation
- No experience with quality control procedures
Related Terms
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