Wine and beer contain components that are very susceptible to oxidation. As little as 10 ppm of oxygen, given enough elapsed time, has been known to cause oxidation changes.
Deoxygenation consists of stripping the excess oxygen dissolved in the liquid by injecting nitrogen or carbon dioxide in the form of tiny bubbles. Using a concentration gradient, these bubbles force the dissolved oxygen into the gas phase which is then vented out from the liquid. This can reduce the residual oxygen retained in the beverage to as little as 1 to 3 ppm, greatly extending its quality life.
Our food experts are available to assist with deoxygenation and inerting processes, integrating Nitrogen or Carbon Dioxide injection systems into existing production lines and monitoring integrated Oxygen management systems.
ALIGAL™ is Air Liquide's premier gas range dedicated to the food and beverage industry. With the necessary process expertise and support, ALIGAL™ solutions can be fully customized to meet your quality, hygiene and operational requirements.