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In recent years, the wine industry has been making great efforts to be at the top of the international market. This involves making wines with the highest quality and adapting to the new trends in the current market demand, which is more and more a soft, fruity and aromatic wine. The application of gases is essential in this field. Inert gases applied correctly, especially nitrogen, carbon dioxide o preferably a mixture of both, are an imperative part of the modern technologies used in the winemaking process. For years, Linde has been developing a technology process adapted to the viticultural world in its different stages of wine production: Vintage, vinification and bottling.
Vintage: Grape transport with pellets. Continuous liquid CO2 injection in the entry of grape fermented paste (Enofresh). Cold pre-fermentation maceration.
Vinification: Inertisation, grape must oxygenation, agitations and overpumping, carbonatation.
Bottling: Disolved oxygen reduction during the bottling stage, inertisation of the bottle neck.
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