The Auswine Forum

Hi guys, this seems to be a tough question in front of us as we see huge bottle variation in our magnums from back vintages. And we are talking about different degrees of oxidation problem.

What we have been doing is to get rid of air in the bottle with nitrogen first and then fill straight from the tank. Before manual corking, CO2 gas is used to avoid the air in the head space. We try our best to inertize the whole process.

Any thoughts guys?

Cheers,
R

reno wrote:Hi guys, this seems to be a tough question in front of us as we see huge bottle variation in our magnums from back vintages. And we are talking about different degrees of oxidation problem.

What we have been doing is to get rid of air in the bottle with nitrogen first and then fill straight from the tank. Before manual corking, CO2 gas is used to avoid the air in the head space. We try our best to inertize the whole process.

Any thoughts guys?

Cheers,
R

Can you move to screwcap? There are a few magnums with screwcap now. Or is that not an option (preference, cost etc)?

cheers

Carl

Let me start off by saying I know very little about wine bottling.

However, it seems strange (not saying its wrong as Im probably missing something) to remove the air from the bottle using nitrogen. Oxygen is heaving than nitrogen. So say you pump a heap of nitrogen into the bottle, some oxygen is going to make its way in between the nitrogen pumping and the bottling. I would have thought the better option is to fill the bottle with CO2 (being heavier than oxygen) and then topping up the bottle with wine (assuming its done by inserting a pipe of some sorts and filling from the bottom). Then you should be left with a layer of CO2 on top of the wine.

My thoughts from a scientific point of view only.

david