I am currently working on a project that is looking into the effects of several process variables on the carbonation of wine. I know this site is for homebrewing, and I am an avid homebrewer, which is why I chose the project, it was the closest thing I could find for a project that would allow me to work with alcohol!
Currently we are looking at how the sugar content, alcohol content, temperature, starting CO2 level, wine flow rate, and CO2 supply pressure effect the amount of CO2 that can be dissolved into the wine. I have been looking everywhere on the internet for information on this subject, and have not been able to find much on it. I am hoping that someone here might have some insight on the subject, or might have learned some things from brewing that could be applied to this project. If anyone could point me in the direction of where i could find information on this subject, or knows anything about it, I would be extremely appreciative. Thanks for all the help!