Your winery isn’t where it is today by using typical, run of the mill ingredients. You built your business by using the best; therefore, your equipment should be the best as well.
During winemaking, aeration is an essential process that introduces oxygen into the wine, allowing it to breathe and soften prior to bottling.
This is the quintessential application for compressors and nitrogen generators in winemaking! Compressors provide the pressurized air that moves the wine from the barrels to the bottles. And because wines are particularly susceptible to oxidation during bottling, using an inert gas like nitrogen to remove the oxygen from the empty bottles helps ensure the freshness of the wine. N2 is also used to eliminate the carbon gases from the bottles prior to capping.
Crushing & Pressing Grapes
Though we'd like to believe grape stomping is still the main grape-crushing method, this has been replaced by a partnership between air compressors, the grape crusher, and a bladder. After the press is loaded with grapes, the grape crusher applies compressed air to one side of a bladder in order to squeeze juice out of the grapes. Next, compressed air is utilized to inflate the bladder so the grape juice is pressed out through the vent holes.
Compressed air is used to adhere the labels onto the wine bottles.
Also called nitrogen gas sparging, this process is where nitrogen is applied as very fine bubbles to eliminate any dissolved oxygen from the wine. This can have a variable impact, depending on whether it is a white or red wine.