Nitrogen
Nitrogen is an inert gas used primarily to liberate or remove dissolved oxygen from grape must and wine, as oxygen can cause browning. It is also used in tank management to supply the empty area of a tank with inert gas while the wine is being stored. Recognised by the OIV, nitrogen is permitted for use in grape wine in over 60 countries worldwide.
Neutral gas used to render inert or to degas. It can be used pure or mixed with carbon dioxide. Colorless, odorless, flavorless gas. It is not flammable and does not maintain combustion. The weight of a liter of nitrogen under normal conditions is 1.250 g. Under a pressure of 760 mm of mercury at 20 °C, a volume of water dissolves a 0.01507 volume of nitrogen, while a volume of alcohol dissolves a 0.1224 volume of nitrogen.
For further substance information, please see the International Oenological Codex.
Synonym(s): Not available at this time
CAS Number: 7727-37-9
E Number: 941
INS Number: 941
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Preservative Nitrogen : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) GMP
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Nitrogen is used:
Neutral gas used to render inert or to degas. It can be used pure or mixed with carbon dioxide.
Usage in Winemaking:
Nitrogen is an inert gas used primarily to liberate or remove dissolved oxygen from grape must and wine, as oxygen can cause browning. It is also used in tank management to supply the empty area of a tank with inert gas while the wine is being stored.
See FIVS technical papers for more information - click here.
