Q: Why would I use nitrogen and CO2 on kegged wine?

A: Longer shelf life

Recently using nitrogen in conjunction with CO2 on kegged wine has become the preferred method. The advantage of using a nitrogen/CO2 blend is to preserve the wine quality even further than using nitrogen alone. When a nitrogen/CO2 blend is applied, given the keg pressure and cooler temperature, kegged wine will maintain its natural CO2 content and thus keeping the same flavor profile from full keg to empty keg.

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