Wine storage, inert gases

Wilson, D.L. (1985b) Storage of wine using inert gas for prevention of oxidation. Grapegrower and Winemaker. 256, 122-127. 

Maturation is conducted in closed, full containers to prevent oxidation and aerobic growth of microorganisms. Etee air contact with low alcohol wine soon leads to vinegar. Except for those sherry types already mentioned, wines ate exposed to air minimally and temporarily. During transfers incident to bulk storage and processing, some air exposure is almost inevitable, mote in total the longer the wine is held. In the cases of white and pink table wines, it is ordinarily as neat zero as possible, and stainless steel or other impermeable containers, inert gas headspace, etc ate employed. Red wines withstand and even benefit from small but repeated exposures to air. 

Section X Storage Vessels Recommended wood barrels and tanks (kept full). All containers be kept as full as possible to minimise contamination. Inert gas should be used to fill any space not occupied by wine. Stainless steel tanks and containers if cleaned in accordance with California State law Tolerated certain plastic materials if they meet State standards for potable water containers. Plastic lining in grape bins. Food-grade silicon bungs in wood barrels... 

Ascorbic acid is the most used adjuvant, contributing to the antioxidant properties of snlfnr dioxide. The storage of wine with an inert gas is another effective means of avoiding oxidations. 

Satisfactory results are obtained by storing wine in a partially filled tank with an inert gas, in the total absence of oxygen. Wine storage using inert gas also permits the carbon dioxide concentration... 

Installations have been specially designed for wine storage using inert gas. Metal tanks are connected together by gas lines, but the tanks can be isolated and individually maintained at a slight overpressure (100-200 mbar). This overpressure attests to the hermeticity of the tanks. It is verified by the manometer reading. 

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