Engineering360: "Engineer saves opened wine with argon gas spray"

Buy your wine in a box instead.

Now, that's a major contribution to the field of science for the betterment of mankind.

What about using CO2? It is naturally produced by the wine during the fermentation process and keeps the wine from turning to vinegar while it is under fermentation lock.

Argon ; yes the lazy gas. Oxygen oxidizes the wine over time giving a brownish color to the meniscus as seen through clear glass bottle. The taste may have a burnt taste. But not vinegar. Usually only old school home wine makers leave their wine to ferment by natural means. The air contains many types of yeast including 'vinegar yeast'. So unless one sterilizes the ingredients and containers first following addition of one specific yeast, the risk of a vinegar outcome is much higher. Secondary wine exposure to vinegar yeast floating around in the air trapped in a bottle is hard for me to imagine.

Argon is good.

Thank you.

William Phillips , retired eng.

I am doing a speech over argon gas in preservation. Is it only in wine that it is used to help preserve it, or are there any other areas that it is used? Also, are there any recent experiments confirming this?