Degassing and oxygen management
German: Entgasen und Sauerstoffmanagement Also known as: Entgasen, Inertgas, Sauerstoffmanagement
Removing or keeping away dissolved gases, especially oxygen, so that drinks stay fresh and do not oxidise.
Oxygen is an enemy for many drinks: it makes aromas age faster, browns colours and promotes microbes. In production, care is therefore taken to limit oxygen. Degassing the water, flushing pipes and tanks with inert gas such as nitrogen or carbon dioxide, and tight closures serve this purpose.
Dissolved gases can also disturb, for example unwanted carbon dioxide in still wine or foam during filling, and are then removed deliberately. Clean oxygen management increases shelf life and stability of aroma and colour. In some styles, however, oxygen is used deliberately, as with sherry.
Related terms
Bottling and fillingShelf life and best-before dateOxidation
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Shelf life and best-before datePasteurisationWater treatmentMalolactic fermentationCarbonationHot filling