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 Portavin Case Study

To arrange a site visit click here

Some of our customers include:

Coca Cola Bottling

Cantrell and Cochrane

Norber

Classic Water

Glencar Water

Glen Patrick Spring Water

Kilkenny Water

Ireland: Dunshaughlin, Co. Meath T: +353 (0)18250768 F:+353 (0)18250769 Email:info@dalcoengineering.ie

U.K.: Northumberland T: +353 (0)18250768 F:+353 (0)18250769 Email:info@dalcoengineering.ie

Australia: 153 Burnside Rd., Bannockburn, Victoria 3331 T: +61 0) 352812951 Email:info@dalconitrogensystems.com