‘Sparging’ a wine is the process of removing oxygen or carbon dioxide from it by purging it with fine bubbles of an inert gas, usually nitrogen.

Because it removes not only oxygen but also a large proportion of volatile flavor components, the approach is not extensively used. An inert gas can also be used to sparge a tank or bottle. Sparging can also refer to the usage of CO2 to raise CO2 content in wine.

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