Precise fermentation temperature control, food-grade certified.
Cold-soak, fermentation, and cold-stabilization all live or die on tight temperature control, typically holding tanks in the 35°F–50°F range. PGFG gives you food-grade glycol with the NSF paperwork your compliance team needs.
Talk to a Winery SpecialistWhat you're up against
- Fermentation and cold-stabilization demand a stable, tight temperature band
- Food-safety programs require documented food-grade fluids near must and wine
- You need dilution guidance matched to your tank-jacket and chiller setup
From cold-soak through cold-stabilization, your jackets and glycol chiller hold fermentation in a narrow 35°F–50°F window. PGFG delivers that control with NSF Registered HT1 food-grade chemistry, plus the documentation to keep your food-safety program clean.
The spec
PGFG is NSF Registered (HT1, Reg. No. 169143) and acceptable where incidental food contact is possible. Blended to any pre-mix from 25% to full concentrate, with downloadable NSF, TDS, and SDS documentation.