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to the wine’s surface and into t - Virginia Tech Loss of free sulfur dioxide in wine is proportional to the dissolved oxygen content Producers not using vacuum fillers, corkers, or bottle gas flushing can have up to 5 mL of air in the headspace of their bottled wine (750 mL), amounting to approximately 1 mL (1 4 mg) of oxygen
Gassing Regimens | Winemaking Talk - Winemaking, Grape Growing . . . If you happen to purchase gas by the pound it is necessary to divide the gas by its molecular weight before you can compare gases to one another The approximate molecular weights are: 40 g mole for argon (Ar), 44 g mole for carbon dioxide (CO2), 28 g mole for nitrogen (N2), and 29 g mole for air
Inert Gases in Winemaking - Wine Production Argon is a heavy molecular weight gas that serves as a thick cover for blanketing wines in all areas of wine production Argon is not soluble in wine and does not present the issue of dissolving, and therefore provides a longer-term blanket protecting the wine
Argon and wine, from fermentation to bottling Argon can be used as a substitute for nitrogen in inerting processes, having an even greater capacity to protect wine Heavier than nitrogen, argon stratifies over the wine, exerting more effective protection from oxygen, even in the event of reduced overpressure in the tanks
Gas adjustment - The Australian Wine Research Institute Argon has occasionally also been used for gas blanketing of tank head space For information on gases used to protect wine from air oxygen in tanks during wine storage, or blanketing gases, see Gases – we have you covered (PDF article) Gases should be food grade and purity should be 99 5%
WineEmotion | Using Argon Gas And Wine Preservation Through the use of argon or nitrogen gas, wine dispensers preserve wine for 30+ days and can serve wine by the glass in three precise volumes Generally, the portions are set by the taste, half glass, and full glass
Are You Blowing Money Away with [Inert] Gas? While other tools exist, the failure to fill a tank will increase gas exchange at the surface of the wine Inert gas can also flush winemaking equipment (e g , tanks, hoses, and some filtration units), prior to pushing wine into them
GASES: CARBON DIOXIDE, ARGON, AND NITROGEN At levels greater than 700 mg L, CO2 may be tactilely perceivable, and at greater than 1000 mg L (depending upon the wine matrix), CO2 bubbles may be observed