For Food and Beverage

Solutions for wine production

From harvest to bottling

Gases and applications to ensure the highest level of protection at all stages of wine production.

Refrigeration during the harvest

Use of dry ice or CO2 snow to refregerate the bunches and avoid heating and premature fermentation or oxidation, and carbon dioxide to inert harvest containers.

Refrigeration in the cellar

Controlling the temperature of crushed or destemmed grapes before they enter the membrane press, using liquid nitrogen or CO2 snow. With cryomaceration, liquid CO2 allows the temperature of the crushed grapes to be lowered, enhancing the quality of the grapes.

Fermentation, wine aging

In these phases, macro and micro-oxygenation allows to regulate yeast fermentation, avoiding the development of sulfur compounds that could generate unpleasant odors and flavors, and to prevent the production of unwanted compounds.

Storage

The storage tanks inerting system replaces the air in the tanks headspace with nitrogen atmosphere, in order to avoid the loss of wine quality caused by the presence of oxygen in the air.

Bottling

Washing with nitrogen gas effectively removes oxygen and prevents oxidation, ensuring the preservation of the wine's typical aromatic substances.

Do you still have questions?

In Nippon Gases we have developed various qualities of gases to adapt to your applications. Call us or write to us and we will help you get the most out of it.