Gasli uses natural CO2 in wine production, demonstrating its commitment to quality andsustainability, significantly reducing its carbon footprint while enhancing the taste of the wine. Thisreflects our commitment to innovation and care for the environment and promises a greener future as well as excellent taste.
Thanks to the easy filling of gas into pressure bottles, you can build up a supply for a whole
year of consumption. For all the necessary applications of CO2 in wine production.
Thanks to the safe capture of fermentation gases in the pressure vessels, dangerous gas
leakage into the environment is avoided and therefore there is no need to use a ventilation
system.
Thanks to the storage of fermentation gases in vessels and the possibility to use it efficiently. You can reduce the winery's carbon footprint in the winemaking process by up to 26%.
Collected gas offers a wide range of uses. You can sell it to other industries or share it with
other wineries.
210 g.l–1 fermentable sugars
liquid gas
Carbonated
drinks
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Cooling grapes during harvest
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Inertization of the filling process
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Protection of wine against oxidation
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Pharmaceutical use
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Other technical uses of CO2
During the CO2 capture process, it's possible to retain its positive volatiles in the gas. This offers additional utilization options, providing a range of advantages over
industri CO2. Discover the benefits of natural fermentation gas.
Sweeter
Taste comparison between natural CO2 and industrial CO2 reveals distinct differences. Natural CO2, with its preserved esters, offers a more complex and enriched flavor profile, enhancing the sensory experience. In contrast, beverages carbonated with industrial CO2 tend to have a simpler taste, lacking the depth and nuances provided by the natural esters found in natural CO2. This comparison highlights the better taste qualities and added value of using natural CO2 in carbonated beverages.
Taste profile
Smoother and richer
sparkling
Natural gas has finer, more sophisticated bubbles significantly enhances the drinking experience, offering a smoother, more pleasant texture. This contrasts with the larger, harsher bubbles formed by industrial CO2,