The stripping technique makes it quick and easy to remove light gaseous molecules present in wine.
Oxygen is present in mg/l dissolved in wine and, if not properly blocked, can lead to oxidation.
During stripping, an inert gas is injected into the wine in the form of very fine bubbles. Oxygen passes from the wine to the gas bubbles, which are then discharged
into the atmosphere. The level of dissolved oxygen in the wine decreases.
Stripping can be conducted with Stripgas, a system that allows oxygen in musts and wines to be removed in a single step.
