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Drinks

INERTIZA

INERTIZATION / DEOXYGENATION / HOMOGENIZATION

Oxygen directly affects the shelf life of food liquids, their properties and their nutritional values. In order to inert and deoxygenate food liquids, gases such as Nitrogen, Carbon Dioxide, Argon and their mixtures are used.

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CONSERVATION

Carbon Dioxide and Nitrogen - pure or combined - have the ability to prevent oxidation drinks, making it unnecessary to add antioxidants or other additives for this purpose.

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REFRIGERATION

Carbon Dioxide dissolved in soft drinks, beer and water improves the flavor of beverages, intensifies the aroma and imparts a sense of freshness.

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GASIFICATION

Carbon dioxide is used in the gasification process.

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WINE PRODUCTION

In contact with wine, oxygen causes enzymatic reactions that lead to deterioration and substantial change in color, taste and especially odor. This degradation in wine production is minimized by replacing void spaces with an atmosphere of Nitrogen.

 

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MIXTURES

Nitrogen can be used to mix or homogenize wines, soft drinks, among other products, preserving the taste and quality of the final product.

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