Gases for oenology

Convenient gases for producing and packaging wine and sparkling wine

OXIGEN salud supplies a whole range of gases to produce and package wine and sparkling wine.

To improve wine quality, different nitrogen, oxygen and CO2 treatments can be used in the various wine-making processes.

CO2 in cellars

Grape harvest and transport

The climatology of recent years has featured an increase in high temperatures which represent new risks to the process of transporting grapes inside containers. OXIGEN salud covers this problem by mixing dry ice pellets (solid carbon dioxide) with the just-harvested grapes, thus regulating temperature and avoiding possible oxidisation.

Storage of must before fermentation

Liquid CO2 regulates temperature. Therefore, must in storage does not start fermentation until needed. The storage of must in warehouses before fermentation is a common practice in many wine cellars. Like this, there is enough time for the solids that remain in the juice to decant before transforming must sugars into alcohol.

Carbonation

It is crucial to verify the levels of dissolved CO2 in wine before packaging it. If the quantity falls below optimal levels, carbonation is applied to adjust it, which means injecting carbon dioxide to reach adequate levels of CO2 and ensuring the quality of the wine.

Oxygen to produce wine

Wine production

Oxygen produces the following reactions in the wine-making process:

  • It determines the development and activity of yeast and other microorganisms.
  • It determines the reactions and colloidal phenomena that stabilise colour through time.
  • It prevents and contrasts aroma formation to “reduced”.

The more control and knowledge of the effects of oxygen during the wine-making process, the easier it is to obtain the desired result.

Microoxygenation

This process controls one of the most important parameters of ageing: the oxygen contribution to wine. Controlled oxidation is to be distinguished from an uncontrolled addition of oxygen (decanting) because of the vastly different effects it represents.

Thus, a controlled contribution of oxygen is helpful in stabilising colour, diminishing the vegetable character and avoiding the taste “reduced”, even though the reductive power has increased. In contrast, an uncontrolled addition of oxygen means easing the process of evolution and ageing.

In summary, microoxygenation must be integrated in consonance with other ageing factors to reach the desired balance in a well-defined product.

Must hyperoxidation

Adding oxygen is highly recommended in musts rich in phenolic compounds with unstable colour.

The resulting wines are more resistant and have stable, clear colours without the need for sulphur dioxide (SO2) during vinification.

Alcoholic fermentation

Alcoholic fermentation is an anaerobic biological process in which there is a complete absence of oxygen that transforms the must glucose into ethylic alcohol.

It happens during the first phase of must transformation, in which most of the yeast consumes all the oxygen. However, the polyphenolic compounds also start consuming.

The polyphenol reactions stabilise colour and limit and contrast the birth of sulphurous odours. Like this, cleaner wine aromas are stabilised and developed.

Therefore, the controlled addition of oxygen has a key role in wine fermentation and its properties.

Nitrogen in cellars

Nitrogen in cellars has the following applications:

  • Inerting. Inerting consists of introducing nitrogen into wine storage tanks to remove oxygen from the headspace in order to prevent the stored wine from deteriorating and altering its organoleptic features.
  • Sparging. Applying nitrogen at low pressure directly into wine through a hose joined to the vat. It is used to eliminate dissolved oxygen in wine and can be repeated depending on the desired outcome.
  • Blanketing. Ensures the absence of oxygen in the top part of the storing or wine-making vat. Here, nitrogen is supplied into the interior of the tank in such a way that it fills the space between the wine and the top of the vat. The goal is to always prevent wine oxidation.
  • Must storage. Must is stored for long periods using sulphur dioxide. When recovering the must to make wine, nitrogen helps to lower the dissolved sulphur in the must.
  • Bottling. Adding nitrogen into the bottle the moment before filling it displaces the air between the wine and the cork. Thus, it avoids oxidation while the wine stays in the bottle.

Dry ice in grape harvest

Carbon dioxide (CO2) in standard temperature and pressure conditions is a gas that becomes liquid after applying cold and pressure. It eventually reaches a solid state after cooling and compressing, and it is known as dry ice.

OXIGEN salud supplies and recommends using dry ice during grape harvest; specifically to transport and store grapes until the wine-making process starts.

It is important to transport grapes with dry ice pellets to prevent alterations due to climate during transport.

Dry ice is supplied in isothermal containers to ensure bunch transport at a controlled temperature.

Carbon dioxide snow in grape harvest

Carbon dioxide snow, CO2 in a liquid state, ensures a correct inerting and cooling of grapes during transport in the acceptance hopper, before the stalk separator, in the press and the maceration or fermentation tank.

OXIGEN salud sells a diffuser which directly connects to the bottle and produces carbon dioxide snow. This solution allows for a simple and visual dosage through a diffuser with a high-pressure flexible hose, a cone and its corresponding safety device.

Thus, the customer can produce carbon dioxide snow in situ from liquid CO2 and create a carbon gas cloud to optimise and rationalise CO2 consumption.

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Other gases supplied by OXIGEN salud

Gases for food and beverages

Designed to be an agent in the food and beverage production process and improve preservation.
Learn more

Gases for agriculture

Appropriate to enhance crop productivity.
Learn more

Gases for the hospitality and restaurant industry

Used in cryogenic freezing, cocktails, patisserie and beverage dispensing.
Learn more

Gases to transport food

Gases to move food in optimal temperature conditions.
Learn more

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