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Cold Maceration

Process description

In the case of cold maceration, the mash is cooled until fermentation comes to a standstill. As a result, the maceration time can be extended to extract more substances from the grape skin. In the wine-making industry, cold water rinsing is often used; with its help the mash is cooled by means of heat exchangers. However, undesirable oxidation processes occur due to the presence of oxygen.

Messer solution

The desired temperature can be set by adding dry ice snow or pellets. For larger containers a controlled addition of liquid carbon dioxide is also possible. At the same time, the carbon dioxide gas resulting from the sublimation of the dry ice has an inerting effect.

Advantages:

  • Constant temperature
  • Oxygen-free atmosphere above the liquid
  • Easy to use
  • Low consumption of cooling material

Messer supplies carbon dioxide in liquid tanks, as well as dry ice pellets and plants for their production according to your needs.