Carbon capture from fermentation?

 

Breweries are starting to capture carbon — from beer. They are using techniques developed by NASA to capture the naturally produced CO2 and dissolve the molecules into their products. They normally buy CO2 to make the white froth on beer, but with this technology, they can reduce their purchase of carbon by capturing what's released in fermentation and putting it back into the beer. One brewery has done the math and it adds up. 

I was thinking that putting the CO2 back into wine would make it fizzy like a sparkling wine. But it seems they do it naturally.