Wine Industry

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During the wine making process it is critical that wine be protected from contact with oxygen. The presence of oxygen promotes the growth of yeast and aerobic bacteria, which can cause spoilage and alter final product aroma, color, and taste. Nitrogen minimizes the levels of oxygen present, preserv- ing flavors and significantly improving shelf life. It is an essential tool in help- ing to alleviate the issues caused by the presence oxyg

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