Mash cooling with dry ice

A common use of dry ice in viticulture is mash cooling with dry ice in the processing of grapes and the production of wine.

When grapes are pressed, they can oxidise quickly and thus impair their taste and quality. However, oxidation can be prevented by using dry ice to cool the mash, as the dry ice releases carbon dioxide, which protects the grapes from oxygen.

How much dry ice is needed for mash cooling?

To cool 100 kg of mash down by one degree, you need approx. 800 g of dry ice. 3 mm dry ice pellets are best suited for this purpose.


Advantages of mash cooling with dry ice

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Further information about dry ice can be found here.

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