The most likely reason is that there is residual CO2 left in the wine - a natural by-product of the fermentation process. There are several ways to get rid of this CO2. My preferred method is barrel storage for a few months - the barrel's natural wood surface breathes and literlly sucks out all the CO2. However, if you are making wine in 5 gallon carboys this is not likely practical for you. The next option is to vigorously stir the wine several times/day over a period of a few days. You can do this with a long stir-stick or with a mechanical aid attached to a drill (Fizz-X is available at most wine making supply stores).
The other possible reason for residual CO2 is the from a malolactic fermentation (MLF). It may be a wild fermentation or you may have innoculated for MLF. If your sulphite levels are above 25 ppm you are not likely to have a wild MLF. The treatments is the same as above. (J. George)
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