Kryos 2.0 is SIAD’s latest solution for cooling crushed grapes, designed to give wineries a modular, high-performance system that enhances key winemaking steps through the smart use of gases—specifically nitrogen (N₂) and carbon dioxide (CO₂). Building on SIAD’s continuous R&D in technological innovation, Kryos 2.0 evolves the original concept first introduced to the market in 2015.
The first generation Kryos—SIAD’s pioneering technology using liquid CO₂ for cryomaceration—marked a breakthrough in enology by combining precise temperature control with the removal of dissolved oxygen from crushed grapes before pre-fermentative processing.
Developed through close collaboration between SIAD and Diemme Enologia, Kryos 2.0 is engineered to meet today’s evolving market needs. Compared to the previous version, it delivers simpler operation and even greater performance, unlocking additional practical advantages for winery production lines.
Kryos was SIAD’s first solution for cooling destemmed-crushed grapes in a protected, oxygen-free environment, using direct-contact heat exchange between the must and liquid CO₂.
As the crushed grapes are discharged from the destemmer-crusher, they flow through the Kryos system and are exposed to dry ice and gaseous CO₂ supplied from dedicated cryogenic storage. Inside the tank, the mixing action allows the gases to strip dissolved oxygen, saturate the must with CO₂, and produce an immediate temperature drop.
Operating continuously and in full automation, the system quickly transformed crushed-grape cooling in the winery by reducing mechanical stress on the skins and, as a result, limiting the formation of lees.
Learn more about how Kryos works in the dedicated SIAD catalogue datasheet.
Kryos 2.0 represents the next step: it introduces a different cryogenic-fluid delivery approach that enables the use of nitrogen as well as CO₂, extending flexibility and application potential.
Kryos 2.0 was created to provide wineries with an additional, more advanced tool. It delivers CO₂ or N₂ into the crushed-grape mass in a way that promotes rapid dispersion and mixing, ensuring a uniform heat exchange throughout the product. This helps avoid sudden, localized thermal shocks that can compromise process stability.
This more controlled thermal action also prevents the formation of frozen clusters, which could interfere with proper operation, and helps avoid cold burns on the skins—an undesirable effect for most winemaking processes.
A key evolution is the validated use of nitrogen, supported by experimental cryomaceration trials carried out with carbon dioxide as alternative inert gases, expanding the system’s operational range.
Cryomaceration with Kryos 2.0 provides wineries with a set of tangible advantages:
Overall, Kryos 2.0 offers a compelling opportunity for quality-driven wine producers, both in Italy and internationally, seeking a flexible, easily integrated system capable of delivering a measurable uplift in product quality.
Discover how to integrate SIAD technology into your processes and take your winery into the future.
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About us
SIAD Group, a century of history in gas production
Among Italy’s leading chemical groups, SIAD is a leader in the production and commercialization of the full range of industrial, specialty, and medicinal gases and related services. The business extends to sectors in synergy with that of gases, including Wine, Food and Beverage.
