Oenology
Gases, solutions and technologies for the wine sector
From vineyard to bottling: gases and technologies for modern oenology
In oenology, food gases have evolved from complementary aids to essential elements throughout the production chain, from grape detachment through to bottling. SIAD reinterprets the potential of gases to meet the new needs of wineries: from supply to technological solutions tailored to the specific characteristics of each operation.
1
Cooling of grapes and crushed grapes
2
Oxygen-free atmospheres
3
Reduction of sulphur dioxide
4
Longer shelf life and marketability
Applications
Gases and applications for every stage of the winemaking process
SIAD covers every stage of wine processing, from harvest to bottle. Each food gas has a specific role: carbon dioxide from the vineyard to fermentation, nitrogen and argon from fermentation to bottling, oxygen for micro- and macro-oxygenation and for winery wastewater treatment.
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Our experts analyse the winery process with you and identify the technological solution best suited to your production needs.
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Products
Food gases for oenology
SIAD food gases are widely used in winemaking processes. They are produced, controlled and traced throughout the entire supply chain, in compliance with the main food safety standards, and are available both in cylinders and in cryogenic tanks.
Dedicated Flexigas service
Flexigas is SIAD’s highly flexible service that ensures the continuous availability of high-purity liquid gas, with constant delivery characteristics that can be adjusted to the needs of each winery and its different production processes.
SIAD innovation for oenology
SIAD innovation for oenology
Proprietary technologies, research initiatives and commitment to environmental sustainability make SIAD a process partner for the wine sector.
International Award
SIAD International Award “Gas in Viticulture and Oenology”
The SIAD Group conceived and promoted an international initiative aimed at researchers, technicians, students, companies and consortia, financing projects to improve the application of gases from the vineyard to the winery.
Carbon Footprint e CO₂ biogenica
Carbon Footprint and biogenic CO₂
SIAD biogenic CO₂ is recovered from fermentation processes of organic sources: carbon-footprint neutral, net of purification and liquefaction.
Cooling the crushed grapes required for 1 hl of wine by 10°C results in a footprint of approximately 2 kg CO₂eq, the same as 15 km by car.
Cooling the crushed grapes required for 1 hl of wine by 10°C results in a footprint of approximately 2 kg CO₂eq, the same as 15 km by car.
Quality, safety, certifications
Quality assurance for food gases in wineries
SIAD food gases are produced and distributed using integrated management systems certified according to the main UNI EN ISO directives, ensuring quality, reliability and traceability throughout the entire supply chain.
Food safety in wineries also depends on compliance with international standards for hygienic self-control and risk management.
Do you want to enhance the quality of your wine?