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Wine Making & Grape Growing Forum > Wine Making > Kit Winemaking > RJ Spagnols Too much oxygen? Help!


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Old 10-13-2017, 01:21 PM   #11
sour_grapes
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The part of those sources where they talk about displacing oxygen in a confined space is true, as I alluded to in my statement. As I said, however, any O2 left in the space will be able to reach the wine. The concept of the heavier gas "settling to the bottom" of a contained space is simply not the case.

The atmosphere is 0.5% Argon. Why hasn't it "settled out" and suffocated us all?

(More detailed info at a recent post here: http://www.winemakingtalk.com/forum/...0&postcount=21)

You are correct in saying " form a 'protective blanket' for a period of time (depending on several variables)." However, all I keep trying to say is that the period of time is ~minutes.
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