PurityPlus® Argon: Cincinnati Winemakers Specialty Gas of Choice

Nitrogen (N2) is no doubt the standard noble gas for blanketing and preserving our food and beverages. It has its uses in winemaking, too. But winemakers tend to pick argon (Ar) for blanketing wine tanks, carboys, and barrels. That’s the prevalent view, anyway of Wright Brothers winemaking customers here in Cincinnati. What draws them to Argon is twofold: 1) unlike oxygen, argon doesn’t react with wine to effect any disagreeable characteristics; and 2) argon is heavier than oxygen. Its greater density sees to it that more of the gas will be in protracted contact with the surface of the wine, thus barring more oxygen (and its damaging effects) as well as thwarting microbial spoilage. Of course, there’s nothing else that preserves wine and shields it from O2 better than simply topping it off in whatever it contains. When that’s not feasible, though – and just as one more preventative – it’s argon to the rescue!
Using argon to purge the headspace in wine containers, whatever they might be, gets rid of oxygen by lifting it and carrying it off. This process is generally dubbed flushing or sparging, and it’s quite effective. The displacement of oxygen by argon (or another such inert gas) allows wine to be suitably aged or maintained safely in storage for indefinite periods of time.
We’ll merely note here that Wright Brothers has been a principal producer of PurityPlus® argon (and nitrogen and other such preservation gases) to the Cincinnati food and beverage industry for years now. We’ve become a much sought-after source of these gases. So if winemaking is your business, turn to Wright Brothers, your Cincinnati PurityPlus® Partner, for a steady, dependable source of the argon that’ll keep your wine flowing pure!