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From: Salmon Egg on 5 Mar 2010 00:36
In article <hmpvna$rss$1(a)pcls6.std.com>,
moroney(a)world.std.spaamtrap.com (Michael Moroney) wrote:

> I would suspect that the best gas (for the wine) is to emulate as closely
> as possible whatever the gas at the top of a well-sealed well-aged bottle
> of wine is. It would be neither argon nor nitrogen, but probably mostly
> carbon dioxide.

I tend to agree with this statement. Even oxygen MIGHT not be a problem.
The key is sterilization. I will bet that a little bit of O2 is not a
problem. The item being preserved will getter the O2. Not that I would
encourage the presence of oxygen, but can enough product be oxidized to
produce toxins or change flavor significantly?

Certainly sparkling wines have been preserved for long times. I cannot
picture carbon dioxide as being less reactive than nitrogen. But I do
not know.

Bill

--
An old man would be better off never having been born.
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