In the world of wine producers, dry ice is not used from today. ‘Cold soaking’ is a technique that delays the onset of fermentation by keeping must (crushed grapes) cool (yeast like heat). If the grapes are harvested in the early cold morning and immediately go into production the problem is not as great as for grapes harvested during the day. Temperature plays a large role in the fermentation process, so the often used method of cooling the must is to cover it with the same dry ice which releases the initial fermentation process. As a result of the sublimation process, carbon dioxide tends to settle at the bottom of the grape tank because it is heavier than air. This helps prevent the growth of bacteria in grapes until a strain of yeast is needed to start fermentation. Enotech GFK Products based in Bielsko-Biala invites you to cooperate