Did you know industrial gases are crucial in producing your favorite red wines? MATHESON is proud to support the winemaking industry with our innovative gas solutions. Enhancing the Winemaking Process: From grape to glass, our gases are instrumental in every step of red wine production. We give winemakers the tools they need to create exceptional wines with distinct flavors and aromas. Temperature Control: Our precise temperature control gases ensure optimal fermentation conditions, allowing winemakers to achieve the desired taste profiles and maintain consistency in each bottle. Oxygen Management: Through our expertise in oxygen management, we help winemakers control oxidation levels during fermentation and aging, preserving the delicate flavors and characteristics that make red wines so special. Laboratory Analysis: MATHESON supplies wineries with the necessary gases for accurate laboratory analysis. This enables winemakers to monitor and fine-tune the production process, ensuring t

Diam corks – the ultimate solution for managing oxygen levels during wine aging. Oxygen is a vital component in the aging process, and finding the right balance is key. With Diam corks, winemakers can achieve precise controlled oxygen management throughout the journey. During the initial stages of wine aging, Diam corks gradually release oxygen inside the cork, known as Oxygen Initial Release (OIR). After 6 months, the oxygen gradually moves from the outside of the bottle, passing through the cork and entering the inside of the bottle, known as Oxygen Transfer Rate (OTR).). This phased oxygen control empowers winemakers to fine tine the development of their wine’s profiles during the maturation process. Diam offers a range of cork options, including Diam 2, 3, 5, 10, and 30 with different OIR and OTR values. This flexibility allows winemakers to choose a cork that guarantees a long lifespan while also accelerating the aging process for earlier consumption. Discover the power of Dia

Provides Winemakers with More Choices for Their Wine Programs  MODESTO, Calif.  (January 19, 2023) – Diam Bouchage, the leading manufacturer of technical cork closures for still wines, sparkling wines and spirits, has introduced new permeability options for its popular DIAM 10 and DIAM 30 corks designed to provide winemakers with more choices for their wine programs.   The new closures can be viewed at the Unified Wine & Grape Symposium in Sacramento, January 25-26, at the Diam booth, #538.  “Oxygen management is critical for winemaking, so Diam offers a wide range of products with different oxygen ingress rates (OIR) and oxygen transfer rates (OTR) for our Diam 2, 3, 5 and Origine by Diam corks.  However, winemakers have been asking for a cork option with higher OTRs and this solution will provide them with a brand-new tool to consistently age wines after bottling,” said Dimitri Tixador, director of permeability at the Diam Bouchage&

The proper control of O2 levels lies at the heart of modern oenology When winemakers put the cork in a bottle of wine, their job is done. It’s their last oenological act; after that, it’s up to the cork. In the past, using a piece of cork was a random act of hope — the cork could be very tight or very loose, and the winemaker could be lucky or unlucky. After 5 or 6 years of aging, the result could be reductive bottles, perfect bottles or oxidized bottles — or all three in the same batch. And, the unfortunate part is when consumers experience this fault, they assume it’s the wine style they do not like. “The amount of oxygen that penetrates the cork directly affects the aging of the wine,” says François Margot, “so it is essential to consistently control the flow of oxygen.” Margot is the North American Sales Manager for Diam Bouchage, a global leader in technological corking solutions for still and sparkling wines and s

Storing wine safely has been a problem for centuries. Oxygen and microbial contamination can quickly ruin wine. Many solutions have been attempted – from sealed amphora to rubber bladders. Modern wine storage practice employ mainly barrels and metal tanks, but all these devices have a critical weakness – they are rigid containers – so there is headspace. Wine loss due to leakage, evaporation, and removal causes air to enter the container increasing the headspace, and the air in the headspace oxidizes the wine. The only remedy is to top-off the containers periodically, but this is labor intensive and introduces air into the container. It also greatly increases the risk of microbial contamination. Some techniques such floating head tanks or argon blanketing are used, but these are expensive and prone to failure. The SmartBarrel by GOfermentor provides an effective, economical, and reliable solution for the safe storage of wine during racking, aging, and bulk. This tech