Wines with greater aromaThe difference in visual quality between juice derived from a Bucher pneumatic press and juice from the same model equipped with Inertys is striking. 1st juice is brown coloured while the 2nd one keeps a predominantly yellow-green colour. The quality preserved by Inertys ensures valorization of the extracted juice and more particularly from the last pressing operations. Significant savings when it is known that 10 to 15 % of the grape juice is concerned. What is more, the latter juice has high concentrations of aromatic compounds located in the skins.
According to various trials carried out on grape varieties with high volatile thiol concentrations, like Sauvignon Blanc, Viognier and Grenache (rosé), the wines derived from the Bucher Inertys® process are the most widely preferred at tasting. For other grape varieties, like Chardonnay or Chenin Blanc, the process shows how small quantities of aromatic compounds contribute such complexity to wines.
StudiesStudy by C. Sartron (France - 2004) at the Domaine de Chevalier, on Sauvignon-based AOC Pessac-Léognan.
C. Sartron’s works have demonstrated the preservation of must oxidation inhibitors and especially glutathione to the extent of 40 mg/l in must pressed under nitrogen and then sulphited. As a comparison, those contents are near O mg/l in must derived from traditional pressing.
The Vrhovsek and Mattevi (Italy-2005) study on Müller Thurgau-based wine was devoted to dosing the must composition with those excellent oxidation reaction markers – the phenol acids. The analytical findings demonstrate that pressing under inert gas allows the preservation of the must phenol acids. The must obtained has a higher concentration of phenol acid because they were not oxidized. Furthermore, their works reveal that Inertys® processed wines are not more sensitive to oxidation than wines from traditional pressing.
IFV study by the Vidauban Rosé Centre (France - 2008) on Grenache-based wine. This recent IFV Study after 2 years of trials demonstrates that pressing under inert gas on Grenache, a grape variety of vine that has however a low glutathione content and high phenol acid concentration, increases the aromatic nature of wines. The wines obtained have a clearly higher volatile thiol compounds concentration (grapefruit, citrus).
The study by Ionnis G. Roussis, Ionnis Lambropoulos and Panagiotis Tzimas in the American Journal Enology & Viticulture in 2007 demonstrates that adding phenol acid and glutathione, alone or together, allow certain aromatic compounds of the wine to be preserved after 90 or 210 days following bottling.
Those findings show how advantageous is Inertys® pressing relative to the preservation of phenol acids and glutathione.