PurityPlus® Argon: Columbus Winemakers’ Specialty Gas of Choice

Nitrogen (N2) may be the more customary of the noble gases employed to blanket and protect the food we eat and drink. It has its place in winemaking, too. But winemakers generally go with argon (Ar) for blanketing wine tanks, carboys, and barrels. That’s the consensus, anyway of Delille Oxygen Company winemaking customers here in Columbus. What draws them to Argon are these factors: 1) unlike oxygen, argon won’t react with wine to effect any intolerable characteristics; and 2) argon is heavier than oxygen. Its elevated density assures that more of the gas will be in prolonged contact with the surface of the wine, thereby barring more oxygen (and its damaging effects) as well as impeding 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. Where that isn’t manageable, though – and just as one more bit of insurance – it’s argon to the rescue!
Employing argon to purge the headspace in wine containers, regardless of what sort they are, gets rid of oxygen by lifting it and carrying it off. This process is usually called flushing or sparging, and it’s most effective. The displacement of oxygen by argon (or some other such inert gas) allows wine to be properly aged or kept safely in storage for immeasurable periods of time.
We’ll simply observe here that Delille Oxygen Company has been a major producer of PurityPlus® argon (and nitrogen and other such preservation gases) to the Columbus food and beverage industry ever since we began trading in the marketplace. We’ve become a favored source of these gases. So if winemaking is your vocation, contact Delille Oxygen Company, your Columbus PurityPlus® Partner, for a steady, dependable source of the argon that’ll keep your wine flowing pure!