The use of gases in oenology

use of gas in oenology


Les gaz dans l’agro-alimentaire

Food gases are massively used in most industries, such as meat, vegetables, dairy, seafood and gas in oenology. Food gases include carbon dioxide (CO2), air gases such as argon and nitrogen, and hydrogen.

The functions of these gases in the food industry are many and varied. They can be used for cooling, freezing, protecting food or carbonating beverages, to name but a few.

Let’s take a look at the use of gases in wine-making. Winegrowers use gases such as Argon or Nitrogen in their vats during the vinification process, i.e. during the transition from grape juice to wine. Argon or nitrogen acts as a natural preservative, protecting the wine against the effects of air and the damaging effects of oxidation, wine’s #1 enemy!

Some companies have adapted this oenological gas inerting process to the bottle, to preserve the wine’s aromas for several weeks after opening.


The Coravin system lets you taste wine without opening the bottle, thanks to a fine needle that pierces the cork. It draws out the wine, which is replaced in the bottle by argon gas to prevent oxidation.
The cork’s elastic properties then allow it to naturally close the tiny hole created by the needle. The bottle is thus opened, but can be stored for months thanks to the argon.


The French Wikeeps system, on the other hand, is a preservation system adapted to the daily function of serving wine by the glass. With each serving, the gas in oenology takes the place of the wine in the bottle, preserving all its organoleptic qualities for several weeks after opening.

It uses a gas mix of Argon (80%) and CO2 (20%) manufactured by Linde, a leading designer of food-grade gases. This skilful blend, considered the “perfect mix” by oenologists, creates a protective atmosphere in the bottle that is totally neutral in terms of odor and taste.


Wikeeps patent


The addition of CO2 balances the dissolved CO2 naturally present in the wine, which is produced by the yeasts during alcoholic fermentation.
This small amount of CO2 keeps the wine fresh for the duration of the service, unlike 100% argon gas, which is considered more astringent for the wine. Join the WIKEEPS community!

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