This simple and effective process devised by PELLENC PERA ŒNOPROCESS subjects the juice run-off to neutral gas, which is an ideal way to preserve the aromatic potential of grapes.
The juices leave the press vat and run into the inerted juice tank under a flow of neutral gas (CO 2 or nitrogen) via a single juice outlet: the juice is no longer in contact with the ambient air.
During the pressing process, the optimised injection of neutral gas under the drainage grids protects the juice from oxidation.
This process can be supplemented with the Enoxy+ system to reduce the input of antioxidants (e.g. SO², ascorbic acid, plant-based proteins) and protect the juices that come from breaking up the press cake.
