Controlling oxygen after fermentation
Oxygen contamination during racking and storing wine can quickly destroy any wine. Argon gas is the best method to control oxygen during racking, etc. The gas is available from most any local welding supply. I bought this new regulator from eBay (Kamloops seller) for $30. No need to pay full price.
For purging small amounts, cans of specially formulated gas can be used, but these are often difficult to obtain locally and shipping poses a problem.
On using argon gas in winemaking
http://vinassure.com/Why_Argon_.html
As for it tainting the wine mentioned in the above link, I have been assured that even the industrial grade argon available here is suitable for food and leaves no deleterious effects. The Aligal™ argon by Air Liquide mentioned on the site may be just marketing to get extra $$$-???. The statement “…..there could be oil in the Industrial Grade Argon for example.” is especially doubtful, as oil under high pressure is explosive, and as such must be totally kept out of the production of all gasses under high pressure.
For purging small amounts, cans of specially formulated gas can be used, but these are often difficult to obtain locally and shipping poses a problem.
On using argon gas in winemaking
http://vinassure.com/Why_Argon_.html
As for it tainting the wine mentioned in the above link, I have been assured that even the industrial grade argon available here is suitable for food and leaves no deleterious effects. The Aligal™ argon by Air Liquide mentioned on the site may be just marketing to get extra $$$-???. The statement “…..there could be oil in the Industrial Grade Argon for example.” is especially doubtful, as oil under high pressure is explosive, and as such must be totally kept out of the production of all gasses under high pressure.
