In the cellars, nitrogen is used at all stages of the winemaking process.
It allows for winemaking operators to control the oxygen and CO2 dissolved in the wine.
The gas control is essential to obtain a high quality wine.
The purity required is 99.5% or 99.9%, the gas produced by the generator dry and free of microorganisms and meets food standards.
Details of operations or nitrogen used :
- PRESSING under nitrogen grape juice is extracted with a reduced oxygen in a press equipped for working under gas.
- LIFT with nitrogen for red wine it makes a forceful injection of nitrogen in the must to extract color and aromatics of the "cap."
- FLOTATION this operation can reduce the impurities in surface by micro bubbling nitrogen in the tank.
- BREWING for assembling various additives, the bubbling of nitrogen allows a homogeneous mixture.
- TRANSFER with blistering, layer of foam floats to protect the wine during its transfer to an empty tank.
- TAPPING barrel, the wine is removed and replaced with nitrogen.
- GROWTH OF WINE with nitrogen to transfer from one barrel into another.
- HUNTING THE AIR in the pipes and replace it with nitrogen.
- INERTING storage tanks to store wine without a floating cap.
- DESOXYGENIZATION Nitrogen is used to remove an excess of O2 in the wine at the end of vinification. This is done by bubbling 99.9% nitrogen.
- DECARBONIZATION Nitrogen is used to remove a surplus of CO2 into the wine at the end of vinification. This is done by bubbling 99.9% nitrogen.
- BOTTLING : the empty bottles are filled with nitrogen to avoid dissolved oxygen during the filling process.
For white and rosé wines, it can sometimes be helpful to use a mixture of 80% nitrogen:20% CO2, which maintains a slight amount of carbon dioxide in wine.
We can also provide you special mixers