After the wine has finished fermenting and the winemaker has reached their desire specifications, if you tried a glass right away, you would be in for a very tingly tasting wine full of dissolved carbon dioxide (DCO₂). This is created during the alcoholic ferment stage of wine. When the yeast and sugars mix and begin converting to alcohol, they produce high amounts of CO₂.
A simple method of checking how much DCO₂ is in the wine is by using an instrument called the Carbodoseur or the shake test. Using a special glass measuring cylinder, a 100mls of wine is measured out and a top with a straw is tightened on. Shaking as much as possible and removing thumb to let the wine sprout out every so often and repeating that step until there is no more wine that sprouts out from the top is when you know you have shaken it enough. Carefully removing top and letting the bubbles settle down to accurately read how many mLs have come out by shaking. Using a chart, you can match up the temperature to the amount of mL and it will give you the total amount of DC0₂ found in the wine. Temperature if very critical when testing, as high temperature will give you more variant results. Keeping the wine at 10⁰C will give you the most accurate results.
What does dissolved carbon dioxide do to the wine?
It was thought that the adding CO₂ to the wine would increase its acidity but, in a research, funded by Wine Australia, researchers found that CO₂ in wine actually enhanced the sweetness and reduced bitterness.
Mainly high in white wines and removed from red wines, CO₂ is that natural gas that can really enhance a wine and show off its full potential.
Wine Australia. (Nov 2018). Dissolved carbon dioxide beliefs questioned by new research. https://www.wineaustralia.com/news/articles/dissolved-carbon-dioxide-beliefs-questioned