Grape-press: Bucher Inertys for white and rosé wines

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


Key contacts for wine equipment

Anton Oosthuizen


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