Bucher Inertys - Pressing under controlled atmosphere

Grape-presses Bucher Inertys - Application on red wine - <b>New</b>

Grape-presses Bucher Inertys - Application on red wine - New 

Citation Vinitech 2014

During the pressing and especially during the crumbling phase, the pomace being in contact with the air contained in the press tank generates the dissolution of the oxygen. The supply of oxygen is massive and wines after crumbling can contain from 2.0 to 7.5 mg/l of it. The concentration is inversely proportional to the extracted volume, the last press juices are the richest in dissolved oxygen.

Grape-presses Bucher Inertys - Application on white and rosé wines

Grape-presses Bucher Inertys - Application on white and rosé wines 

The Bucher Vaslin process of pressing under controlled atmosphere, innovating and patented, guarantees 100% of the pressed juices extracted without oxidation. This thanks to a permanent operation in closed loop. The gas used is recycled by means of a flexible reserve, and can thus serve several times. The utilization costs are weak. The process is entirely automatic.

Bucher Inertys is available for the following equipment :
• Bucher XPlus 22 to 80
• Bucher XPert 100 to 450