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The Ingas and Enoxy+ presses from Pera Pellenc, winemaking equipment, oxidation protection system

Ingas

The juices run off under a flow of inert gas

Pera Pellenc advantages, winemaking equipment: Pera patented innovation

PERA-PELLENC offers an indispensable, effective and simple process for running the juices off under neutral gas to preserve the aromatic potential of the grapes.

The juices leave the press tank and run into the inerted juice vat under a flow of neutral gas (CO2 or nitrogen) via a single juice outlet: the juice is no longer in contact with the ambient air.
Optimised injection by impulsion of neutral gas under the drainage grids during pressing protects the juices from oxidation.

This system has numerous advantages:
• Inerted press
• Colour and aromas are protected
• A compact, simple and efficient system
• The press remains multipurpose
• No depreciation if you want to sell it
• No gas pollution (non-recycled, neutral food type gas)
• Lower gas consumption (about 10% of the volume for each pressing)


This system can be supplemented by the ENOXY+ to reduce the input of antioxidants (SO2, for example) and protect the juices that come from breaking up the press cake.

The Pera Pellenc Ingas and Enoxy+ presses are equipped with a single juice outlet.
Single outlet for the juices
Ingas: Ingas presses are equipped with neutral gas pulse optimised injection
Ingas: neutral gas is injected under the grids and the juices run directly into the inerted juice vat

Ingas

protects the juices from oxidation

Diagram of Ingas press from Pera Pellenc, winemaking equipment
With the Ingas oxidation protection system, the colour and aromas of the wine are preserved.
Ingas: colour and aromas are protected

ENOXY +

FOR OPTIMAL PROTECTION OF THE MUSTS

Pera Pellenc advantages, winemaking equipment: Pera patented innovation

This system makes it possible to inject an antioxidant solution automatically while the press cake is being broken up, to reduce the overall amounts by fractioning throughout the juice extraction process, making it more effective.
This process is based on the principle of fractioning antioxidant input throughout the juice extraction process. The split contribution means less quantity added more frequently. Introducing very small amounts into the press blocks the action of the PPO (polyphenol oxidase) enzyme.

This system has numerous advantages :

• Greater aromatic intensity of the juices
• Possible use with SO2:
    - Reduced risk: less error
    - Specific and gradual dosing
    - More effective SO2
    - Reduction in the amounts of SO2
• System incorporated in the press
• The glutathione is preserved
• Increased production of thiols
• Press cake better preserved
• The colour is protected
• Simple and effective
• The press remains multipurpose
• No depreciation if you want to sell it
• The system is compact

Diagram of Enoxy+ press dosing pump from Pera Pellenc, winemaking equipment
Enoxy+: dosing pump
Diagram of Enoxy+ press injection nozzle from Pera Pellenc, winemaking equipment
Antioxidant injection nozzle

ENOXY +

CONTROLLED INJECTION

Diagram showing operation of Enoxy+ press controlled injection from Pera Pellenc, winemaking equipment
Juice colour result with Enoxy +
Result: brighter colour