Homemade nitrogen, the COST-EFFECTIVENESS of self-production - background
Focus 15/03/2021

Homemade nitrogen, the COST-EFFECTIVENESS of self-production

CLAIND, the partner of winemakers and master brewers

THE MAIN SOLUTION FOR NITROGEN SUPPLY BY INDUSTRIAL CONSUMERS STILL REMAINS THE PURCHASE FROM EXTERNAL SUPPLIERS. THERE IS A WINNING ALTERNATIVE : SELF-PRODUCTION, CAPABLE OF SUPPLYING THE GAS AT THE REQUIRED HIGH PURITY, QUICKLY, CLEANLY AND WITH A TOTAL ENERGY EFFICIENCY HIGHER THAN ANY OTHER PROCESS.

 

Claind's focus on the beverage industry has always been maximum, offering simple plant solutions for the needs of each winery and brewery, in compliance with European regulations relating to food nitrogen E941. Among these we find the small TIVANO, but also the FLO, PICO and MAXI series which differ from each other in terms of nitrogen generation capacity.

The contact of wine or beer with air causes oxidative phenomena that can affect the beverage, altering its characteristics and, consequently, reducing its storage time. For this reason, the processing and preservation processes are carried out with inert gases such as nitrogen and carbon dioxide, or a mixture of the two.

Specifically, the cellars use food nitrogen for tanks inerting, the flotation of  musts, decanting,  filling and bottling; beer sometimes uses nitrogen with higher purity or mixed with CO2 for inerting, decanting, bottling, tanks washing and dispensing by tapping.

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