Bucher Vaslin Inertys blue

Application on red wine 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.