Managing Dissolved Gases in Winemaking

World-class machines to precisely manage and control dissolved gases in the wine cellar, export loading or the packaging process.


Consistent Wine Quality

Reduced Costs and Re-work

Lower Carbon Footprint


Wine Gas Management

The 600 Series range of Wine Gas Management machines offer winemakers and packaging facilities the ultimate tool for managing dissolved gases in wine.

The range of automated machines suit facilities of any size or automation requirements. Winery or bottling applications can include:


Wine Cellar

  • Post-fermentation CO2 reduction for early release white varieties/cool climate producers
  • Dissolved oxygen management during cellar tank transfer
  • Adjusting CO2 /O2 concentrations after tanker receival

Wine Dispatch

  • Export bladder loading (O2/CO2 adjustment)
  • Adjusting wines for tanker transport to contract filling


  • CO2 adjustment including carbonation of wines at the filler
  • Reduce CO2 concentrations for wineries running high- CO2 levels for oxygen protection
  • Reduce dissolved oxygen prior to bottling
  • Reduce dissolved nitrogen concentrations to reduce fill-height variances and increase filling line speeds one machine can perform many tasks at many process points from
    post-fermentation adjustment through to final adjustment of gases prior to bottling
    and export loading

One machine can perform many tasks at many process points from post-fermentation adjustment through to final adjustment of gases prior to bottling and export loading

Single-stage machine available for cellar gas transfer - adjust CO2 or O2 in a single pass

Dual-Stage Systems available for precision or high-flow wine gas adjustment 

The ultimate solution - Wine Gas Management

PTI PACIFIC offers unique systems allowing the adjustment of all gases simultaneously. Wine Gas Management allows for O2/N2 reduction with CO2 dosing in a single pass. The game-changer for gas management every winery should have

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Wine CO2 Adjustment 

Precise adjustment of CO2 concentrations in white, red and rose wines. Some examples of applications of the Wine Gas Management for machines include:


Increase CO2 concentrations including fine adjustment. E.g. warm climate producers, post-filtration CO2 losses, pre-bottling adjustment

Inline reduction in CO2 concentration post-ferment for cool-climate wine producers. 

Inline carbonation (Molecular Carbonation) 1-10g/L CO2

Increase CO2 concentrations during cellar processing to reduce oxygen pickup during racking, wine movements, filtration etc.

Reduction in spritz mouthfeel in red wines

Precisely reduce CO2 concentrations for bag-in-box or export bladder filling 

Eliminate the need for tank warming for CO2 reduction

Eliminate the need for tank cooling for CO2 addition

Dissolved Oxygen Management

No more manual tank sparging needed for bulk or fine-tuning of dissolved oxygen levels in wines. Fast inline reduction in the cellar or at bottling with these world-class machines

Stop negatively effecting wine aromatics by sparging with nitrogen

Reduce wine dissolved oxygen without tank warming 

Increase efficiency by eliminating tank rework caused by sparging

Increase quality and freshness of aromatic white wines, achieve O2 levels as low as 0.01 ppm oxygen in tank or inline with a filler


Nitrogen (N2) Reduction 

Sparging wines with nitrogen to protect during transfers or prior to transport can be effective at reducing oxygen pickup, however it can have a detrimental effect on wine aromatics as well as carbonation and final filling processes

Reduce dissolved N2 at the filler can reduce fobbing and increase fill-height consistency   

Increase filling speeds by up to 15% by reducing dissolved nitrogen in the wine

Reduce dissolved N2 to reduce wine pressure during transport of export bladders and bag-in-box

Increase adsorption and stability of wine CO2 concentrations by reducing dissolved N2

PTI Pacific Bottling & Packaging
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Molecular Carbonation

Precision carbonation from 1 - 10 g/L CO2

Molecular Carbonation can reduce CO2 loses by up to 30% compared to traditional tank or inline carbonation methods

Optional simultaneous O2/N2 reduction plus Molecular Carbonation for the ultimate sparkling wine tool

Premium bubble and bead formation, best suited for sparkling wine 

Integrates with any bottle or can filling machine

Additional features or customisation

Onboard Clean-in-Place (CIP) with chemical dosing and conductivity measurement 

Optional Dealcoholisation function

Integrity testing and self-monitoring

Remote assistance for regional and international installations

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Need more information?

Please get in touch with a member of our technical staff for more details. We'd love to hear from you.