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Abelló Linde their commitment to improving the quality of wine, a new gas injection gun that allows the gases involved in the processes of a wine in a comfortable, simple and secure.

Inert gases, especially nitrogen, carbon dioxide or preferably a mixture of both, facilitate the development of products with best quality, without resorting to the use of additives is not recommended.

Abelló Linde, in addition to providing the inert gas to market wine (Biogón ® N, and C Biogon ® Biogon ® 2.20), is constantly exploring new techniques and tools that help the cave to get a higher quality product without changing organoleptic properties.

For this purpose, just introduced a new gun injection of gases and dry ice production whose main advantage is that the winemaker has an easy way to inject inert gas from anywhere in the cellar, "says Enric Gálvez, technical Applications Abelló Linde also is able to work in complete safety with the safety valve to prevent overpressure.

The gas gun that injects facilitate many applications in the wine market include inerting tanks, vats and presses to preserve the wine's contact with oxygen or improving the pre maceration or cooling of the immediate grapes by dry ice or CO2.

In the pre maceration, the contact of dry ice to freeze the grapes produced water from the vacuoles of cells epiteales, causing them to rupture and release andalusia half of its rich content (tannins, antocinos, aromas, polysaccharides ...). This will get more aromatic and complex wines, varietal, fruity profile stronger, higher volume and with more color and full mouth. Maceration pre also allows to extract more tannins from the skin without the need to extend the maceration, thus avoiding more aggressive tannins of the seeds.

In addition, the immediate cooling of the grapes is essential to avoid premature oxidation or unwanted maceration, to inhibit any microbial activity start or simply as a first step to reach the desired temperature of fermentation startup, both in red and white wine.