Hyperreductive Pressing Technology



hiperreduktivna stiskalnica
hiperreduktivna stiskalnica


Grape pressing in an environment with controlled oxygen levels

Oxygen plays a very important role during wine processing, but it can be either positive or negative. It is a known fact that must or wine exposure to oxygen reduces wine quality and exquisiteness due to oxidation, loss of fruitiness, caramelization, and other changes to wine characteristics. Consequently, hyperreductive pressing is becoming increasingly more popular in white wine processing, as it is a vinification technology carried out in the absence of oxygen.

 

Advantages of hyperreductive pressing:
  • reduced sulfur use;
  • more aromatic, fruitier, and fresher white wines;
  • increased wine fullness and softness;
  • prevents must oxidation of white wine varieties;
  • reduced oxygen concentration (less than 1% inside the press) in the must during grape processing reduces the enzymatic oxidation reactions and influences the phenol (hydroxycinnamic acids) and glutathione content in the grape must;
  • hydroxycinnamic acids and glutathione – important must antioxidants – oxidize quickly in the presence of oxygen and enzymes (polyphenol oxydase);
  • glutathione plays an important role in must oxidation prevention; a successful glutathione preservation creates the best conditions to also preserve the aromatic characteristics of dry white wines;
  • wines with a higher glutathione concentration show lower levels of 2-aminoacetophenone and sotolon – two very important compounds in wine age perception. Hyperreductive processing preserves higher levels of glutathione, which means it can be a way of protecting a wine's aroma while aging and, thus, prolonging its life span.
psh operation

Two systems in one press

The pneumatic press combines two pressing systems. It can be used for the classic pressing method (PST) or for hyperreductive pressing (PSH). Depending on grape quality and variety, the winemaker can decide which grape pressing system to use. Switching from one system to the other is quick and simple.

The hyperreductive mode enables grape pressing in an atmosphere with an oxygen concentration of less than 1 % during the entire process. Inert gas (N2, CO2 , Ar) is supplied into the system from a stack of gas cylinders. The gas supply valve can be found on the central press filling connector.

Nitrogen supply cost during pressing is very low:

  • must: approx. €15.00/2000 liters,
  • wine: approx. €0.75/100 liters,
  • wine: approx. €0.01/bottle.

Choose a pneumatic press

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