Dry ice is used to clean the barrels used to make wine. The dry ice is blasted into the barrels and takes five thousandths of an inch off of the wood of wine barrels. This takes out the wine saturated layers of wood with out disturbing the toast levels. This extends the life of wine barrels for wine makers and helps them save about 150$-200$ per barrel cleaned.
It is also used to cool down grapes after harvesting so as to postpone or prevent fermentation by natural yeasts. It is preferred over regular water ice because it doesn’t result in additional water which would decrease the amount of sugar, thereby decreasing the alcohol concentration in the final product.
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