New grape press cuts cost of removing oxygen
oxidation of grape must during the pressing process at
significantly reduced costs to current equipment.
Winemakers wishing to control the contact of must (grape juice) with air while grapes are being pressed have been using inert gas pressing environments for some time. Air, present in the wine press is replaced with an inert gas, such as nitrogen, which does not react with must.
Large amounts of inert gas are needed to maintain this neutral environment - particularly if a long maceration - contact with broken skins - time is desired before fermentation begins but gas consumption can be extremely costly.
To solve the problem Vaslin Bucher claims it has developed a system that incorporates a flexible gas reservoir in order to recycle the gas - reducing wastage twenty-fold.
Oxidation can damage must, giving it a darkened colour and masking characteristic of the grape variety and soil conditions. Without the presence of oxygen at this stage, it is generally believed that the volatile components of the grapes' aroma and flavour are maintained until it is ready to be drunk.
