Fermentation Carbon Dioxide Recovery

Wine Must Fermentation Carbon Dioxide Recovery

During fermentation of must, a lot of carbon dioxide is developed. For every litre of must that ferments into wine, approximately 50 litres of carbon dioxide are produced.

 

Carbon dioxide is a gas used in various production processes and has a cost on the market to date of around 80 euros per tonne of Co2. Its dispersion is proven to not only pollute the atmosphere but also waste valuable economic resources.

 

Contact us and request a free estimate; we will send you a specific questionnaire highlighting production, processing and storage characteristics so that you can understand where you could exploit recovered Co2 in your winery, thus reducing your operating costs  

 

- Total cellar capacity Hl

- Average quantity of grapes processed per day

- Average capacity of fermentation tanks

- Total number of tanks used in fermentation

- Do you wish to inertise the stalk remover? (yes-no)

- Do you wish to render the grape pump inert? (yes-no)

- Do you wish to inertise the press/press? (yes-no)

- What type and how many presses are installed in the winery

- How many pressings are done per day?

- Is dry ice used in the cellar? In what quantity?

- How many hl of must are refermented after harvest? 

- What capacity do the refermentation tanks have?

- What degree of alcohol is obtained by refermentation with gas discharge into the atmosphere?

- Are sparkling and semi-sparkling wines produced at what pressure?

- What is the average capacity of the autoclaves?

- How many bottles/hour does the isobaric bottling plant produce?

- How much CO2 is used in sparkling wine processing?

 

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Mail: commercial@enologys.com 

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