inert gas, one such as nitrogen which does not react with wine and can be useful filling the head space of a container to prevent oxidation.
leafroll - virus disease of the vine ...
Inert Gas
Used to protect wine from spoilage or oxidation by the air. These include nitrogen, carbon dioxide and argon.
So, what about those cans of inert gas that you can spray into the bottle so it displaces the oxygen, thus stopping the oxygenation (aging) of your wine?
Some use inert gas such as nitrogen or argon to protect the must/wine from oxygen.
How long to let a wine "breathe" is a controversial topic, since there are those who claim it is of no benefit.
This is done either via vacuum or by adding inert gas to displace the oxygen and form a protective blanket over the surface of the wine. There are several different vacuum products on the market. Cheap and easy to use, they are a one-off purchase.
When wines are bottled, they are usually bottled with an inert gas so that no oxygen remains in the bottle to spoil the wine. The wine is sometimes thought to become 'closed' as a result.
The bottle then enters a filler which fills the bottle with wine and may also inject a small amount of inert gas (CO2 or nitrogen) on top of the wine to disperse oxygen.
Those do-jiggers that suck out air or cover the wine with inert gas? Be my guest: but unless you are talking about an older wine (which probably should be drunk up fast anyway) or those bottles of single-malt scotches (which most of us tend to ...
The best, and most difficult, way to maintain a bottle after it's been opened is to use an inert gas that puts a protective layer between the wine and oxygen.
At this stage it is all right for the fermentation vat to be exposed to the air because the yeast are producing so much carbon dioxide that it forms a "blanket" of this inert gas over the fermenting juice or must.
She undoubtedly also has elaborate handling equipment-must coolers, inert gas covered tanks and all the rest. You should know a lot about what you're doing before you decide to postpone adding SO2 until some middle point in the winemaking process.
'', 250)"; onMouseout="hideddrivetip()"racked (clear wine separated from Lees: Solids - including spent yeast cells and grape pulp - that settles out of juice or wine.', '', 250)"; onMouseout="hideddrivetip()"lees) with pressure from inert gas ...
This is achieved by constantly protecting the wine under a blanket of inert gas such as carbon dioxide while it is being made and stored. This shroud of gas helps ensure that the dissolved oxygen level of these wines are kept to a minimum.
Apparatus allowing to preserve the wine out of bottle started under inert gas (nitrogenizes) to be used it for glass. CUVAISON ...
 See also: Wine, Bottle, Red Wine, Off, Red
  
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