"Some wineries are equipping themselves to recover, dry and sterilize carbon dioxide so that it can be used for inerting without risk of contamination. Some are taking the extra step of storing and disposing of it according to their needs.

Electricity, water, gas: no more waste! Savings in the winery are well and truly in vogue. For reasons of budget, ecology and common sense. "More than half of winegrowers buy CO2 in the form of dry ice or gas to inert their vats and protect their wines from oxidation", notes Matthieu Planté, co-director of CO2 Winery, which is developing a system for capturing and recovering fermentative CO2. An aberration, according to him, when you consider that during alcoholic fermentation, yeasts produce up to 8 kg of CO2 per hectoliter of finished wine...".