Wine press Inertys

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. A recent survey with the ISVV of Bordeaux (Vine and Wine Sciences Institute) confirms that the Bucher Inertys process reduces substantially the oxygen dissolved in the wines and modifies their organoleptic character. According to Philippe Darriet, Lecturer, Manager of the Oenology Research Unity (ISVV Bordeaux): « Red press juices (Merlot and Cabernet Sauvignon) made in 2014 and 2013 (Merlot) by pressing under neutral gas express finer aromas, slightly marked by pomace vegetal aromatic nuances usually associated with press juices.Tannins present in the last pressed juices also seem less rustic. Concerning their chemical composition, the juices contain lower MND contents: 3-methyl-2,4-nonadione, very odorous compound associated with oxidative evolution of the wines (Pons et al. 2008, 2011, 2013) ».