Wine Production Solutions

What are the Benefits of Each Gas for Your Wine Production?

Nitrogen or Argon

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

Gaseous CO₂

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

Solid CO₂ (Dry Ice)

Cools the grapes during transport to the winery or during crushing and pressing, to prevent oxidation and early uncontrolled fermentation

Oxygen

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

Sulphur Dioxide

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.

The Benefits of Food Grade Gases in Wine Processing

Freshline® Food Services

We don't just supply gases and equipment, we want to help you succeed every step of the way. This is why we also are world leaders in food industry innovation, run trials for you on-site or in one of our laboratories, offer consultancy including process evaluation and optimization, analytical services and training support.

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