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 the food we eat and drink. It’s advantageous in winemaking, too. But winemakers tend to 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 factors: 1) unlike oxygen, argon will not react with wine to produce any intolerable 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 harmful effects) as well as checking microbial spoilage. Of course, there isn’t anything that preserves wine and defends it against O2 better than simply topping it off in whatever it contains. If that isn’t possible, though – and just as one more preventative – it’s argon to the rescue! Making use of argon to purge the headspace in wine containers, regardless of what kind they are, gets rid of oxygen by lifting it and carrying it off. This process is generally referred to as flushing or sparging, and it’s quite 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 merely 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 ever since we began trading in the marketplace. We’ve become a trusted 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!