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The use of nitrogen in the pressing phase, which mainly occurs in oil and wine production, protects the product from oxidation by extracting and eliminating the oxidizing agents.

Thanks to the inert atmosphere generated by nitrogen, it is also possible to significantly reduce the use of sulphur dioxide and/or ascorbic acid in the preservation and bottling phases that follow.

This advantage is of particular interest where the production line employs oxygen hyper-reduction technologies.