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Nitrogen in Winemaking: A Chablis Case Study


Winemaking at Chablis

After growing and harvesting, the wine needs to be bottled. This process contains several applications, all needing compressed air or nitrogen. The compressed air is used for bottling the machines, putting on the capsules and labelling.

How is nitrogen used during the bottling?

During bottling, nitrogen is used twice. First to remove oxygen from the empty bottles, and afterwards to chase the carbon gasses just before capping. The compressed air and nitrogen is provided by a variable speed drive (VSD) compressor with built-in dryer and a nitrogen generator. On top, the Michel family also uses 3 filters. By replacing nitrogen in bottles with a generator while using a VSD compressor, the Michel family saves not only time and money but also energy.


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Atlas Copco is committed to delivering complete solutions for its customers with dryers, piping, and all other equipment necessary to fit every need. We demonstrate our dedication to service by investing in new facilities that support manufacturing, distribution, training, and sales for customers nationwide. 

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In the wine-making industry, nitrogen is used to prevent oxidation which allows the use of fewer additives. Also the acidity, color, aromas and natural flavor of the wine will be well conserved. The use of nitrogen will allow a longer storage time without alteration of the primary quality of the wine.

Nitrogen is practically insoluble in water and therefore is ideal to transfer the wine. To ensure maximum hygiene the bottles are washed and dried with nitrogen before filling. The drying goes faster than with normal air because the production process of the on-site nitrogen generator makes it a very dry gas. And finally the bottle, after filling and before placing the cork, is purged with nitrogen to avoid the presence of residual air in the neck of the bottle.

 

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