The Use of Argon in Viticulture
Wine lovers everywhere rejoice! Did you know that argon gas can be used to protect wine from oxidation? Winemakers have been using this method more and more in recent years, and the results have been promising.
Argon has been used in viticulture since the early 1900s, and its use has increased in recent years as the wine industry has become more aware of its benefits.
In many cases, argon is used to replace air in the storage of wine, especially in the case of older wines. This helps to protect the wine from oxidation and keep it tasting its best. Keep reading to learn more about how argon is used in viticulture.
What are the benefits of using argon for viticulture?
Argon is an inert gas, which means it does not interact with other elements, and this makes it ideal for use in wine-making.
Argon is a gas that is made up of three atoms of helium and one atom of nitrogen. Argon is non-toxic, colorless, and odorless, and it is the third most common gas in the Earth’s atmosphere. Argon has a number of benefits for viticulture, including the following:
The main benefit of argon for viticulture is that it protects wine from oxidation. This is important because oxygen exposure can lead to oxidized wines with increased levels of sulfites, which can lead to uncomfortable symptoms when an excessive amount is consumed.
When oxygen comes into contact with wine, it can cause the wine to turn sour or give it a bad taste. Argon gas prevents this by creating a barrier between the oxygen and the wine.
Argon also does not absorb or release heat, so it can help to keep wine at a consistent temperature. When used correctly, argon can help to preserve the quality of wine during storage and aging.
The importance of argon in wine-making
The use of argon in viticulture can help to improve the quality and longevity of wine. Argon is used to top up barrels and tanks of wine during storage, and it is also used to fill empty bottles before they are sealed.
The levels of oxygen and carbon dioxide are key for a wine-making process that can take up to a year before it is ready to drink. Without argon, there would be too much oxygen exposure with increased levels of sulfites, bacteria and yeast.
How to use argon in your wine business
If you are interested in using argon in your own viticultural business, there are a few things you should keep in mind. When using argon in your winemaking business, it is important to take into account the weight of the gas. Argon is a heavy gas, so it can be difficult to work with if you do not have the right equipment.
You will also need to be careful not to over-pressurize your barrels or tanks, as this can lead to problems with the cork seal. Argon is a valuable tool for any winemaker, but it is important to use it carefully and correctly in order to get the most benefits.
When used correctly, argon can help improve the quality and longevity of wine. It is important to understand how to use argon correctly and take precautions when working with this gas. With the proper care, argon can be a valuable tool for any winemaker.
Final Thoughts
As more and more winemakers learn about the benefits of argon gas, they are increasingly using it in their viticultural practices. The use of argon gas in viticulture is still relatively new, but it is already having a positive impact on the quality of wine.
It’s also likely that its use will become more widespread. This could potentially revolutionize the way that wine is made and stored, and make it possible to enjoy even better-tasting wine in the future.
If you’re in need of argon for your business, we have the supply you need to get started or maintain your business with the quality gasses you require. We offer next business day delivery in the local Long Beach, Los Angeles and Orange counties.
Please feel free to fill out our quote form for a free quote or give us a call at (562) 426-4017 if you have any questions. As usual, we are here to serve you!