Keeping wine fresh with nitrogen


To produce long-lasting and great tasting wines, winemakers need to ensure that the product stays fresh for as long as possible. By integrating nitrogen into the process, industrial gas suppliers such as Oxair Gas Systems Ltd (Oxair) are developing technology that helps preserve colour, flavour and aroma of any wine prior to corking or capping the bottle.

When improperly preserved, wine can be subject to oxidation, bacteria and spoilage. By introducing nitrogen during the bottle or can filling process to displace the natural oxygen present in the headspace of the containers, winemakers can better control oxidation, increasing the shelf life.

Onsite nitrogen generating technology such as pressure swing adsorption (PSA) systems can provide manufacturers with nitrogen on tap throughout the three stages of the production process: flushing, sparging and blanketing.

Flushing: When grape juice and wine is channelled through containers, pumps, vats and hoses, higher quantities of oxygen and bacteria can build up in the equipment. By flushing out the components with nitrogen oxygen is displaced, preventing oxidation reactions.

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