Inert gas

[Vlabruz]

Anyone ever try anything like this prior to cooking?
Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_awdo_ETQCAAWH12T3XZTV51E7

 

[TurkeyHollow]

Not sure I understand the question. We don't "cook" anything in my wine making but do use argon gas (which I believe is in that can) for purging carboys' head space. I don't generally use it on bottles I've opened because they don't usually last more than a day or two. We tend to have the "corks are for quitters" attitude.

 

[Vlabruz]

Not sure I understand the question. We don't "cook" anything in my wine making but do use argon gas (which I believe is in that can) for purging carboys' head space. I don't generally use it on bottles I've opened because they don't usually last more than a day or two. We tend to have the "corks are for quitters" attitude.

Thats for purging an opened bottle and re corking. Curious if anyone has tried it to purge bottles prior to CORKING

 

[Rice_Guy]

* some automatic bottling lines will add a drop of liquid nitrogen to the bottle then fill and cork in less than thirty seconds. A key is that liquid nitrogen expands and forces the existing oxygen out.
* flushing with some time until the cork is installed will permit mixing and is basically useless.
* a short flush without removing the oxygen first is roughly fifty percent useful, ,, gases dilute as 1/2, 1/4, 1/8, 1/16, 1/32, etc. Assume that mixing is instant for modeling.
* metal caps are 1000x lower oxygen leakage than natural cork closures. There are several grades of synthetic closure, some of which mimic cork and some approach a metal cap. If you try this do not use natural cork.
* some automatic fillers vacuum the ullage then inserting the cork in to the vacuum.
* If you have a system which controls all gas you could flush/ insert an inert gas. I am using a vacuum corking tool which could, but since vacuum removes the air why bother.

this article on how to make a Vacuum Wine Corker ! It was in April /May issue of Wine maker MagazineView attachment 53837

 

[TurkeyHollow]

Do you think (even with the free SO2 gassing off into the ullage) there's a discernable difference between vacuum corking or not? I'm curious whether my palette would be able to tell the difference... May be time for an experiment - although by the time 4-5 years roll by, I may forget what the experiment was all about...

 

[Rice_Guy]

I think that it is important enough that large commercial operations do it in house.
I think that it is important enough that there are semis with liquid nitrogen capping lines that visit wineries to contract pack, an extra cost of goods.
I think that commercial bottling is one of the more risky operations since it can add over 5 mg per liter wine oxygen, ,,, AKA bottle shock.
I think that reduced compounds are like a wallet, once they are spent they (fruity aromatics) are gone.
I think if you only run reds there are natural polyphenols that act as oxygen scavengers and most reds are deficient on fruit any way.

@TurkeyHollow If you could taste it is a good question.