Brewing Industry-KIMAIR.-The source of power for air compressors

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Air Compressor Solutions for the Brewing Industry

During the brewing process, compressed air is used to control the temperature and oxygen levels in the fermentation process. Kimair provides clean, sterile compressed air solutions for the brewing industry, ensuring hygiene and safety in the brewing process while enhancing the quality and taste of the beverages.

Energy Saving and Emission Reduction and Sustainable Development

It is worth mentioning that the application of Kimair air compressors in the brewing industry also reflects the concept of energy saving and emission reduction and sustainable development. Its high efficiency and low energy consumption characteristics help reduce energy consumption and carbon emissions in the production process, which is in line with the current green and environmentally friendly production trend. Kimair air compressors also have an intelligent control system that can be accurately adjusted according to actual needs, further improving energy efficiency.

Oxygen Removal and Nitrogen Protection During Bottling

Aeration is a key step in the early stages of winemaking, as it helps oxidize and soften the grape juice, thereby enhancing the complexity and flavor of the wine. The kimair air compressor introduces the right amount of oxygen into this process through a precisely controlled oil-free low-pressure blower. This oil-free design not only avoids potential contamination but also ensures the purity and high quality of the wine. The precise addition of oxygen during aeration allows the grape juice to breathe better, laying a good foundation for subsequent fermentation.

Innovation and Improvement of Pressing Technology

In modern grape pressing technology, the close cooperation between the kimair air compressor and the press enables efficient and lossless extraction of grape juice. By precisely controlling the compressed air pressure in the airbag, the essence of the grapes can be squeezed out to the maximum extent while avoiding unnecessary squeezing and oxidation of the juice. This innovation in pressing technology not only improves the extraction rate of grape juice but also helps preserve the natural flavor and nutritional value of the wine.

Oxygen Removal and Nitrogen Protection During Bottling

Another important application of kimair air compressors during the wine bottling stage is to use them in combination with nitrogen generators to effectively remove oxygen from empty bottles. This step is crucial because the presence of oxygen accelerates the oxidation process of wine, which affects its quality and taste. By removing oxygen and filling with nitrogen, the risk of wine oxidation in the bottle can be greatly reduced, extending its shelf life. Nitrogen can also be used to eliminate carbon gas in the bottle to ensure a perfect seal when capping.

The Perfect Combination of Label Pasting and Nitrogen Injection Technology

Kimair air compressors also demonstrate their excellent performance in the later stages of wine production, such as label pasting and nitrogen injection. Through the use of compressed air, the label can be firmly pasted on the wine bottle, improving the appearance quality of the product. The use of nitrogen injection technology further removes dissolved oxygen in the wine, thereby enhancing the preservation effect and taste experience of the wine. These meticulous technical treatments allow each bottle of wine to be presented to consumers in a better state.