PurityPlus® Argon: Auburn Winemakers Specialty Gas of Choice

Nitrogen (N2) may be the preferred noble gas for blanketing and protecting our food and beverages. It’s beneficial in winemaking, too. But winemakers tend to prefer argon (Ar) for blanketing wine tanks, carboys, and barrels. That’s the prevalent view, anyway of Spec Air Specialty Gases winemaking customers here in Auburn. What draws them to Argon are these attributes: 1) unlike oxygen, argon won’t react with wine to effect any negative characteristics; and 2) argon is heavier than oxygen. Its elevated density ensures that more of the gas will be in prolonged contact with the surface of the wine, thereby banishing more oxygen (and its adverse effects) as well as preventing microbial spoilage. Of course, there’s nothing else that preserves wine and defends it against O2 better than just filling it to the brim of whatever it holds. If that’s not manageable, though – and just as one more preventative – it’s argon to the rescue!
Making use of argon to purge the headspace in wine containers, regardless of what sort they are, eliminates oxygen by lifting it and carrying it off. This process is typically called flushing or sparging, and it’s quite effective. The displacement of oxygen by argon (or another such inert gas) allows wine to be sufficiently aged or held safely in storage for long, unrestricted periods of time.
We’ll merely point out here that Spec Air Specialty Gases has been a leading supplier of PurityPlus® argon (and nitrogen and other such preservation gases) to the Auburn food and beverage industry ever since we began trading in the marketplace. We’ve become a highly regarded source of these gases. So if winemaking is your profession, contact Spec Air Specialty Gases, your Auburn PurityPlus® Partner, for a steady, dependable source of the argon that’ll keep your wine flowing pure!