Pressed to impress:Preserving and enhancing the characters of aromatic whites

摘要

In the early2000s, an Italian winemaker, Mario Pojer, after travelling to Australia, New Zealand and California and observing the reductive winemaking practices taking place there, returned home to design an enclosed membrane press that sucked in nitrogen when the bladder retracted instead of air.Pojer's design was refined by a second Italian winemaker, Marco Zanoni, who suggested adding a tank to the press to recover the nitrogen gas and recycle it. Professor Fulvio Mattivi, from the Istituto Agrario di San Michele allAdige, fine-tuned the system further, before the patent was sold to Bucher Vaslin which incorporated it into a new press it dubbed Inertys, thus giving birth to one of the world's first commercial inert atmosphere membrane presses.