Winemaking

Are you looking to control the temperature of your in-process products within a limited timeframe and in a localised manner? Cryogenic cooling (Nitrogen and CO₂) is the answer. The power of food-grade gases helps maintain ideal grape temperature and ensures instant, uniform cooling to the desired temperature. This ensures perfect preservation of the quality of your harvest.

During the aging process, storing wine away from atmospheric Oxygen helps preserve all of its qualities. Inerting the vats by applying neutral gases ensures effective protection of the wine. Your beverages and food liquids are sensitive to Oxygen, these gases play a vital role by creating an oxygen-free environment, preventing oxidative reactions that can lead to unwanted changes in the wine's color, flavor, and aroma. The benefits of these processes include preserving the fresh, fruity characteristics of the wine, enhancing its stability, and extending its shelf life by reducing the risk of spoilage.

When bottling, the risks of oxidation are significant. The movement of the wine and its mixing with the air, as it flows into the bottle, facilitate the incorporation of Oxygen, which can call into question the precautions taken during aging. The inert gases create an Oxygen-free environment, preventing oxidative reactions that can degrade the wine's flavor, aroma, and color. This process preserves the wine's quality, ensures consistency, and protects its shelf life from oxidation.

Our food specialists are here to help you understand deoxygenation and inerting processes, integrate Nitrogen or Carbon Dioxide injection systems into existing bottling lines, and monitor integrated Oxygen management systems.