New production, organizational and technological requirements, specific from winery to winery. Climate change, with gradually rising temperatures, earlier harvests and increasingly hot days. The wine market is undergoing a major change, facing new challenges and expressing new needs, seeking truly effective and customized solutions for each winery.
SIAD has taken on the task of interpreting these demands,identifying ad hoc and innovative answers through its established expertise in the gas and engineering sectors.
A commitment made starting from the unquestionable value that gases, over the years, have gradually assumed in oenology: from being complementary in certain stages of processing, they have become fundamental elements in the entire production process, from the detachment of the bunch to the bottling of wines.
From these premises originates the SIAD method, which takes the form of close cooperation with wineries,dialogue and continuous comparison, in order to enhance their individual specificities together.
An approach also aimed at knowledge sharing: from this desire comes Matter of Gas – Wine, a publishing project aimed at fostering and spreading knowledge about wine production. A place to share ideas, experiences, technological innovations, properties and potential of gases and the contribution they can make to enology. A space where case studies become drivers of new applications. Matter of Gas – Wine aims to be an open and shared laboratory on the culture of wine and its production.
From gas properties, customized solutions
SIAD solutions for oenology are based on the properties of gases, optimized by technologically advanced plants:
- Carbon dioxide used from vineyard to fermentation
- Nitrogen and Argon from fermentation to bottling
- Oxygen for micro and macro oxygenation and in wastewater purification.
The rapid and widespread deployment of food gases in wineries stems from the significant process and product benefits that can be achieved:
- Protection from oxidation
- Refrigeration and temperature control
- Optimization of processing steps
- Improving the organoleptic characteristics of wine
- Reducing the use of sulfur dioxide
- Enhancing the personality of grape varieties
The strength of the SIAD approach lies in its ability to combine historical experience in gas production with established engineering know-how and the ability to identify, for each winery, the best solution, based on technical equipment and organizational settings.
Supporting research with an international award
To stimulate research, the SIAD Group. designed and promoted the prize for innovation in the use of technical gases in viticulture and oenology. The initiative, promoted with Oicce (Interprofessional Organization for the Communication of Knowledge in Oenology), addresses the international community, all players in the supply chain: researchers, oenologists, technicians, companies and consortia that can contribute ideas and projects to bring improvements in their applications
The award aims to stimulate research and innovation by funding projects capable of developing new solutions, covering the processes of the entire supply chain, from processing in the vineyard to the final moments in the winery.
