"Don S" > wrote in message
om...
> If I remember correctly CO2 is heavier than O2 and will
> settle out with the oxygen above it. Within reason will
> the small quantities of CO2 created near the end of
> fermentation protect the wine from oxidation?
>
> I realize that the movement of a carboy or uncorking
> in general will enter eddies in the air within the carboy,
> allow some mixing of CO2 and O2 and also allow some
> O2 to enter but would the CO2 quickly displace the oxygen
> over the wine and protect it.
>
> I not looking for guarantees here but an answer to something
> like, if I open my carboy then replace the airlock would
> giving the wine a quick swirl to release some dissolved
> CO2 help to protect the wine from oxidation?
>
> Don

Hi Don,

Heavy gasses do not settle out of a mixture of light and heavy gasses.
Quite the contrary. At temperatures above absolute zero, molecular motion
causes gases to mix automatically.

Gases can help reduce wine oxidation, but they must be used with care.
Please read what Clark Smith has to say about blanketing wine with gasses
here http://www.vinovation.com/ArticleArgon2.htm

Regards,
lum