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Deoxygenation

Some beverages contain components that are susceptible to oxidation, evidenced as color and flavor changes that occur during distribution. Just 10 ppm of oxygen, given enough elapsed time during distribution, can cause these oxidation changes. Sparging an inert gas through the beverage prior to storage and bottling, will reduce any residual oxygen to as little as 1 to 3 ppm, greatly extending shelf life.

Gases