IT IS AN INNOVATIVE MEMBRANE TECHNOLOGY THAT ALLOWS THE PERFECT CONTROL AND MANAGEMENT OF THE CONCENTRATION OF OXYGEN, CARBON DIOXIDE AND ELIMINATES HYDROGEN SULPHIDE IN WINE.
Managing gas concentration in wines with a non-invasive method without any stripping nor hte use of inert gasses means a high improvement of quality and longevity of wine.
IMMEDIATE BENEFITS
- Longer shelf life
- Clean Aromas
- Notable improvement of sensory characteristics
- Reduction in SO2 usage
- Guarantee of accuracy in CO2 concentration in pressure tank with sparkling wine (Prosecco style!)
- Low production costs, energy and time saving