Argon
Argon is used to replace the oxygen-containing air in the headspace of storage vessels to prevent oxidisation. Unlike oxygen, argon is inert and does not react with wine to create any negative characteristics. Recognised by the OIV, argon is permitted for use in grape wine in over 45 countries worldwide.
Neutral gas, used for operations of inerting or degassing, it is used in a mixture of nitrogen and/or of carbon dioxide. Colourless and odourless gas without flavour. Non flammable, it does not support combustion. The weight of a litre of argon under the pressure of 760 mm of mercury is 1.784 g at 0°C. A volume of water dissolves 0.0336 volume of argon at 20°C.
For further substance information, please see the International Oenological Codex.
Synonymm(s): Not available at this time.
CAS Number: 7440-37-1
E Number: 938
INS Number: 938
International Organisations
International Organisation of Vine and Wine (OIV)
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
Usage in Winemaking:
As outlined in the OIV’s International Code of Oenological Practices, Argon is used: For operations of inerting or degassing Argon is used to replace the oxygen-containing air in the headspace of storage vessels to prevent oxidisation. Unlike oxygen, argon is inert and does not react with wine to create any negative characteristics. Purging headspaces (also referred to as flushing or sparging) with heavier argon can remove oxygen by displacing it from the storage vessel. Inert gas will have effectively displaced the oxygen in blanketed the headspace of the vessel and the wine can now be safely held during its ageing/storage period with no ill effects.
See FIVS technical papers for more information - click here.
