PurityPlus® Argon: Minneapolis Winemakers Specialty Gas of Choice07/06/2018Nitrogen (N2) is probably the more common of the noble gases used to blanket and preserve the food we eat and drink. It’s advantageous in winemaking, too. But winemakers tend to pick argon (Ar) for blanketing wine tanks, carboys, and barrels. That’s the consensus, at any rate of Toll Company winemaking customers here in Minneapolis. What draws them to Argon are these factors: 1) unlike oxygen, argon won’t react with wine to bring about any disagreeable characteristics; and 2) argon is heavier than oxygen. Its greater density assures that more of the gas will be in prolonged contact with the surface of the wine, thereby barring more oxygen (and its damaging effects) as well as thwarting microbial spoilage. Of course, there’s nothing else that preserves wine and protects it from O2 better than simply topping it off in whatever it contains. If that’s not doable, though – and just as an added bit of insurance – it’s argon to the rescue! Employing argon to purge the headspace in wine containers, whatever they might be, removes oxygen by elevating it and conveying it away. This process is normally referred to as flushing or sparging, and it’s exceedingly effective. The displacement of oxygen by argon (or some other such inert gas) allows wine to be sufficiently aged or maintained safely in storage for indefinite periods of time. Suffice it to say, Toll Company has been a leading producer of PurityPlus® argon (and nitrogen and other such preservation gases) to the Minneapolis food and beverage industry from our founding. We’ve become a respected source of these gases. So if winemaking is your vocation, contact Toll Company, your Minneapolis PurityPlus® Partner, for a steady, trustworthy source of the argon that’ll keep your wine flowing pure!