READ IN A BOOK ABOUT THE DESIRE TO KEEP AIR AWAY FROM WHITE WINES
DURING RACKING AS MUCH AS POSSIBLE TO AVOID OXIDATION.THE AUTHOR USED A
BOTTLE OF ARGON W/REGULATOR TO PURGE RECIEVING CARBOYS FIRST,THEN
INTRODUCE THE GAS TO THE TOP OF THE CARBOY HE WAS SIPHONING OUT OF
DURING THE RACKING(VERY LOW PRESSURE ABOVE THE WINE).ARGON IS
EXPENSIVE...........CAN I USE CO2 FOR THE SAME THING?IT'S
ODORLESS,ETC,AND I WOULDN'T BE BUBBLING IT THROUGH THE WINE OR
ANYTHING,JUST PURGING.I'D APPRECIATE ANY THOUGHTS/OPINIONS.