DrXmus Posted May 20, 2010 Share Posted May 20, 2010 Food & Wine published an article a couple of months ago about kegged wines becoming more popular. From what I can tell, they're using run-of-the-mill 5 gallon Sankey kegs. My question for you all is how do you think the wine is pushed to the tap? Room air will oxidize the wine. CO2 and Nitrogen will carbonate it. It doesn't seem like O2 would work, although it would oxygenate the heck out of the wine. Thoughts? Curious minds want to know. Sandy Link to comment Share on other sites More sharing options...
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