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Wine Making
Nitrogen gas in winemaking reduces the presence of oxygen and prevents degredation. Notrogen gas has been widely used in wineries for over 20 years.

A small degree of oxidation is required to mellow or age some wines however excessive oxygen can adversely effect wine colour, aroma and taste.

Problems related to oxidation include:

  • Enzymatic oxidation – browning of wine colour
  • Bacterial growth – causes spoilage
  • Pinking -  affects white wine after fermentation

Nitrogen applications

  • Must lifting
  • Sparging
  • Tank blanketing
  • Clarification
  • Pressure transfer
  • Membrane filter integrity testing
  • Centrifuge
  • Pressure lock drain doors
  • Purging equipment
  • De-alcoholisation
  • Flushing bottles, casks, boxes
  • Drying
  • Filling
  • Corking
  • Wine dispensing 
The Porterhouse Case Study

The Portavin Case Study

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Some of our customers include:

Coca Cola Bottling

Cantrell and Cochrane


Classic Water

Glencar Water

Glen Patrick Spring Water

Kilkenny Water

Porterhouse Brewery

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  General Nitrogen Use    Wine/Beverages    Chemical Handling     Food Packaging       Pharmaceuticals          Engineering
Dalco Nitrogen Systems

Ireland: Dunshaughlin, Co. Meath T: +353 (0)18250768 F:+353 (0)18250769

U.K.: Northumberland T: +353 (0)18250768 F:+353 (0)18250769

Australia: 153 Burnside Rd., Bannockburn, Victoria 3331 T: +61 0) 352812951