CO2 Grapes cooling
Wine quality depends on the phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted by using liquid or solid CO2.
SOL is able to provide a wide range of solutions that are using CO2 to promote the breakdown of the cells membranes and enhance extraction of this compounds and protectiong grapes and wine from oxidation.
The cold maceration of must, is a technology for delay the start of fermentation of red grape for one/two weeks with a sharp temperature control. Target of this process is to have a preferential extraction of color and fragrance.
The low temperature at which Solid CO2 can mantain the must, can extract easily anthocyanins, flavonoids, and the flavans aromatic compounds in order to obtain a wine with more color, more structure and more aromatic notes compared to a classical maceration.
Solid CO2 can be used for cooling the grape wine in the harvest phase, immediately reducing the temperature and the risks of oxidationand premature fermentation.
The must cooling is generated through the direct contact of solid CO2 in small pellets inside the must tanks, or in the crusher machine, through automatic or manual operations from Liquid CO2. Sol is able to provide all the equipments and controlling system for a right cooling process.