PurityPlus® Argon: St. Louis Winemakers Specialty Gas of Choice07/06/2018Nitrogen (N2) is probably the more customary of the noble gases used to blanket and protect our food and beverages. It’s advantageous in winemaking, too. But winemakers typically go with argon (Ar) for blanketing wine tanks, carboys, and barrels. That, at any rate, is the prevalent view of Cee Kay Supply, Inc. winemaking customers here in St. Louis. What draws them to Argon are these attributes: 1) unlike oxygen, argon will not react with wine to produce any negative characteristics; and 2) argon is heavier than oxygen. Its greater density sees to it that more of the gas will be in longer contact with the surface of the wine, thereby barring more oxygen (and its adverse effects) as well as checking microbial spoilage. Of course, there isn’t anything that preserves wine and defends it against O2 better than just topping it off in whatever it contains. Should that not be feasible, though – and just as an extra bit of insurance – it’s argon to the rescue! Making use of argon to purge the headspace in wine containers, regardless of what sort they are, gets rid of oxygen by lifting it and conveying it away. This process is generally referred to as flushing or sparging, and it’s very effective. The displacement of oxygen by argon (or a similar inert gas) makes it possible for wine to be suitably aged or kept safely in storage for long, unrestricted periods of time. We’ll simply say here that Cee Kay Supply, Inc. has been a major supplier of PurityPlus® argon (and nitrogen and other such preservation gases) to the St. Louis food and beverage industry from our founding. We’ve become a preferred source of these gases. So if winemaking is your vocation, call on Cee Kay Supply, Inc., your St. Louis PurityPlus® Partner, for a steady, trustworthy source of the argon that’ll keep your wine flowing pure!