Did you know that gases have been used in wine production since ancient times?
Nowadays, food grade gases such as sulphur dioxide, carbon dioxide, nitrogen, oxygen, argon, dry ice and gas mixtures are used throughout the process of wine production and storage.
With decades of experience in wine processes, our experts can help you see how our food grade gases can help you optimise your current process, improve your wine's quality and much more.
Eliminate undesired oxidation reactions, Inhibit microbiological growth during storage, Can help reduce the use of SO₂ for clarification, Can crush the grapes with limited breakage of seeds and lower absorption of grape-skin polyphenols, can crust freeze the grapes prior to being crushed
Standardises the level of CO₂ lost during the processing, reduces red wine production times, prevents mould growth, obtains fruitier, lighter, fresher wines with a more stable colour and can carbonate wine
Cools the grapes during transport to the winery or during crushing and pressing, to prevent oxidation and early uncontrolled fermentation
Hyper-oxygenation of must before fermentation in white wine production (no use of SO₂) and micro-oxygenation during red wine production for an improved colour
Protects against oxidation caused by the grape’s own enzymes, reduces the growth of bacteria and unwanted yeasts while enabling the desired yeasts to develop, influences the taste, helps to conserve the aromas; contributes to the development of the bouquet of reserve wines, improves the production for over-ripe vintages and enhances the colour dissolution of the grape skin.