Step 2: Gas Selection & Ratio

Gases Used:

• CO₂ (60–80%) – provides effervescence and sparkle

• N₂ (20–40%) – adds creaminess, reduces acidity, and softens mouthfeel

Goal: Engineer a hybrid gas profile that delivers both visual drama and a velvety texture

Why Nitrogen:

• Low solubility → forms cascading bubbles and a frothy head

• Inert nature → preserves wine flavor without chemical interference

• Mouthfeel modifier → creates a smoother, less acidic finish

The gas ratio can be tuned based on varietal, desired foam density, and target consumer experience (e.g., “draft latte” texture vs. champagne crispness).

Step 3: Infusion Process

Method:

• Inline infusion – continuous flow through a pressurized gas chamber

• Batch tank infusion – static wine held under pressure for controlled saturation

Pressure Range:

• Total: 35–50 psi

• CO₂: 15–25 psi

• N₂: remainder (typically 10–20 psi)

Goal: Achieve stable carbonation and uniform nitrogen dispersion without over-saturation

Tools:

• Dual-gas pressurized infusion system

• Inline flow meters and pressure regulators

Precision is key—over-carbonation can lead to gushing, while under-infused nitrogen compromises texture. Real-time monitoring ensures consistency across batches.

Step 4: Packaging

Containers:

·         Glass bottles, aluminum cans, stainless steel kegs—all rated for high internal pressure

 Closures:

• Crown caps (for cans and kegs)

• Nitrogen-rated corks or synthetic closures (for bottles)

Goal: Lock in the gas blend and prevent oxygen ingress that could flatten texture or oxidize flavor

 Optional:

• Nitrogen headspace purge to displace oxygen before sealing 

Packaging must balance aesthetics with technical integrity. Transparent bottles may showcase bubble dynamics, while cans offer portability and freshness

Step 5: Storage & Distribution

Conditions:

• Cool (45–55°F), stable temperature

• Avoid vibration and light exposure

Channels:

• Direct-to-consumer (DTC) e-commerce

• Hospitality (bars, lounges, tasting rooms)

• Retail (premium beverage shelves, experiential pop-ups)

 Goal: Preserve gas integrity, texture, and shelf life across logistics chain

Step 6: Serving Experience

Pour

• Dramatic cascade of fine bubbles

• Creamy, latte-like head that settles slowly

• Texture:

  • Silky mouthfeel

  • Lower perceived acidity

  • Enhanced fruit and floral notes due to nitrogen’s inert profile

  Goal: Deliver a multisensory experience that differentiates from champagne and Prosecco.

  Serve chilled in wide-mouth glassware to showcase foam and aroma. Ideal for “wow factor” pours in tasting rooms or influencer content.