From the grapes to the glass of wine, Air Liquide helps to bring us the best possible product.

Air Liquide specialists have developed a refined understanding of the winemaking process and have solutions to optimise the winemaking process by combining the best in technology with respect for tradition

Air Liquide has nearly 50 per cent market share in providing gas, solutions and services for the winemaking sector.

Temperature is an important factor in producing good quality wine – grapes need heat in order to reach maturity, but heat can also be harmful if it initiates seed fermentation too early.

From the time grapes are cut to when they enter the wine press, they need to be maintained at a steady temperature – for this, carbon dioxide ice is often used as an effective solution for cooling the grapes.

The gas changes from a solid form to a gas as heat is absorbed which protects the grapes from unwanted oxidation.

Using the Boréal system - developed in partnership with one of Air Liquide’s
Italian customers and available worldwide to improve the cold maceration process while protecting against oxidation and maximizing the aromatic and organoleptic potential and quality of the wine - carbon dioxide snow can be directly produced on the harvest site, a method which has been adopted by more than 30 major wine-producing companies across the world.

Once the grapes have been pressed, the juice turns into wine in a process termed vinification, a fermentation phase lasting around 10 days for red wines.

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Once in the vat, the wine must continue to be protected from oxidation otherwise oxygen in the air will gradually dissolve in the wine and detract from the taste.

To prevent this happening, air is replaced with a nitrogen-based gas mixture which maintains the exact quantity of carbon dioxide necessary for the wine.

Air Liquide has around 80 specialists working in the main winemaking regions around the world, advising on the best way to protect the grapes and wine – an artform which varies for each type of wine.

In vats which are not full, protection from oxidation is given using argon. Gas protection continues during bottling and again once the bottle has been opened for vintage wine sampling from the glass.

Air Liquide products are involved throughout the life of the wine they help to preserve, guaranteeing consumers long-term optimal taste quality.

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Air Liquide