FERMENTATION WITH CO2 MEASUREMENT
During this innovative process of fermentation with CO2, fermentation is carried out at a pressure of between 5 and 40 millibars and it is controlled by a computer monitoring system.
This equipment calculates the amount of CO2 released during the different stages of the alcoholic fermentation and collects the data to analyse the activity in each tank.
Generally, alcoholic fermentation is performed with the tank cover open to free CO2 emissions but with this system that we use, the cover remains closed and pressurized with five locking knobs and it is controlled by a valve to avoid going over the 40 millibars. All the produced CO2 is extracted by a valve at the top of the tank, it is filtered and dried and it is collected in a storage tank for its later use when moving the grapes skins.
This process of working with CO2 enable us to save considerably in energy costs as we do not need to use pumps, besides by this system we prevent oxidation and therefore it allow us to add less sulphurous which translates into the production of wines with a lower level of sulphites content, very important to take into consideration with regards to allergens