Nitrogen Cost-Efficiently Generated On Site

Nitrogen Generators also Offer Many Advantages in Wine and Beer Production
Inmatec offers a wide range of nitrogen generators with which nitrogen can be produced in any desired quantity and purity in an environmentally friendly and cost-effective way. Here you can read about how the devices work, the advantages of on-site nitrogen production and the possible uses, especially in the production of wine and beer.

Wine lovers especially appreciate the aromatic variety of the different types of grape. It is therefore particularly important for wine makers that their wines reach the customer in the best possible quality. In the case of reductive wine making – standard practice for the production of white and sparkling wine in Germany and Austria – the wine must be protected against oxidation. Oxidation can arise through contact with oxygen during pressing, ageing and bottling, and lead to the loss of aroma. By contrast, production from press to bottle that takes place entirely under the exclusion of oxygen has entirely positive effects on varieties of grape that are sensitive to oxidation. This has also been proved by a study carried out on the Sauvignon Blanc grape at the Weincampus Neustadt wine campus. According to this study, the use of inert gas presses, which use the inert gas nitrogen, and the reductive or inert ageing of the must led to a higher level of flavouring agents. The must of the oxidation-sensitive grape contains more glutathione, an antioxidant that supports the vitality of the yeast during fermentation, protects the aromas and increases the stability of the bottled wines during storage. The wine was also shown to contain more phenols, which have a significant impact on its aroma, colour and taste. The inertly produced Sauvignon remains paler, as the phenols do not oxidise, and does not display the unwanted, vivid yellow-brown colouring. Trained wine testers evaluated the wine consistently produced with nitrogen both six weeks and 18 months after bottling as especially aromatic, with a high minerality and described aromas of lemon and exotic fruits. According to the study’s conclusions, wine that was only inertly pressed but aged in a normal atmosphere lost these characteristics again when it came into contact with air and was perceived as less typical of the Sauvignon Blanc grape.