"Tom S" > wrote in message news:d0%Hd.13700
> That's true as long as you purged _all_ the air AND sealed the containers
> _completely_ airtight. The problem is, CO2 is soluble in wine. After
> gassing, the CO2 dissolves in the wine, creating a partial vacuum in the
> container. The vacuum can suck air in past an imperfect seal, thus
enabling
> spoilage organisms to grow on the exposed surface.

Wouldn't the wine already be at it's CO2 saturation from the fermentation
process?

Bob