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Nitrogen for venting and decanting

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Nitrogen for venting and decanting

As with many other foods and beverages which are sensitive to the effects of oxygen, wine, when in contact with air, loses some of its organoleptic characteristics. Deterioration in the quality of wine can be avoided by injecting gaseous nitrogen into the area at the top of the wine storage containers, substituting the air which would normally be present.
Nitrogen inhibits the proliferation of bacteria, reduces the harmful effects of humidity and protects the conduction system from external contaminants. Furthermore, by increasing the pressure in the headspace of the container, the gas itself becomes the safest and most secure mechanism for decanting or moving the wine on from one phase to the next in the wine-making process.
Nitrogen can also be used in droplet form to protect bottled wine from the effects of the oxygen contained in the headspace above the liquid.
Nitrogen can also remove oxygen which has already become dissolved in wine. This operation is made possible by “in-line Strippers” via which nitrogen is distributed throughout the liquid in the form of micro bubbles which capture the oxygen present.