Storage and Filling
Most microbiological changes in and on foods require oxygen. In the case of wine these changes are definitely to be avoided after fermentation. However, the fact that oxygen is detrimental to the quality of wine is still not taken into account when it comes to actual wine-making.
In the production of wine, nitrogen is used for inerting in various processing steps. For example, in order to achieve a nitrogen head space above the wine, the tank is flushed with gaseous nitrogen before. After filling, the remaining head space is additionally exposed to nitrogen. The same applies to bottle filling of wine. If the wine is already saturated with oxygen, which is often the case after transport by tanker, a so-called "sparging" process is recommended during pumping, in which the wine is bubbled through with nitrogen.
- Extension of shelf-life
- Savings in harmful reagents such as SO2 used to stop fermentation
- Character of the wine is not changed