Blanketing in the production of oil and wine
Avoiding contact between oil or wine and the air, and in particular the oxygen contained in the air, greatly helps preserve the quality of the original product (see also the AliSOL section). In particular, in the production of oil and wine the use of nitrogen or argon - food additives offered by Irish Oxygen - makes it possible, by using technologies and specific equipment provided to customers, to effectively remove the oxygen present in the spaces at the tops of storage tanks, and to degas the oxygen contained in the product.
Thanks to this technology, oxidation of products can be avoided, maintaining their quality and taste and increasing their shelf life.
For this application to work well, it is important to check that the amount of inert gas in contact with the food is constant over time, through the analytical and monitoring services that Irish Oxygen provides.