PurityPlus® Argon: The Winemakers’ Specialty Gas of Choice

Nitrogen (N2) may be the more common of the noble gases used to blanket and protect the foods we eat and drink. It has its place in winemaking, too. But winemakers generally prefer argon (Ar) for blanketing wine tanks, carboys, and barrels. That’s the consensus, anyway, of our more than 150 North American PurityPlus® Partners. What their wine-producing customers like about Argon is twofold: 1) unlike oxygen, argon doesn’t react with wine to create any negative characteristics; and 2) argon is heavier than oxygen. Its greater density ensures that more of the gas will be in longer contact with the surface of the wine, thus excluding more oxygen (and its deleterious effects) as well as thwarting microbial spoilage. Of course, nothing preserves wine and protects it from O2 better than simply topping it off in whatever contains it. Where that isn’t possible, though – and just as an added precaution – it’s argon to the rescue!
Using argon to purge the headspace in wine containers, whatever they might be, removes oxygen by elevating 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 properly aged or held safely in storage for indefinite periods of time.
Suffice it to say, PurityPlus® and its Partners, which operate at 600 North American locations, have been major suppliers of argon (and nitrogen and other such preservation gases) to the food and beverage industry ever since we began trading in the marketplace. We’ve become a trusted source of these gases. So if winemaking is your specialty, contact your nearest PurityPlus® Partner today for a steady, dependable source of the argon that’ll keep your wine flowing pure!