Hogue Cellars (Presser, WA, USA) had conducted an extensive study over a two-and-a-half year period that scientifically analyzed the effects of five different closures on its wines. The winery was impressed with results that showed screw caps could keep wine flavors fresh while also eliminating cork taint. As a result, the company decided to convert its Fruit Forward line from cork to screw cap.

Hogue needed to keep dissolved oxygen levels to a minimum and eliminate oxygen in the headspace when making the change. Since its founding in 1982, Hogue had been using gaseous nitrogen injection to control oxygen levels in its bottles. Implementing a new closure, however, required a new process to evacuate oxygen. The winery called up Campbell, CA USA-based Vacuum Barrier to assist and eventually installed the company’s NITRODOSE® Easy Doser liquid nitrogen injection system. The system was specifically designed to provide liquid nitrogen injection for slower-capacity lines.

Here’s how it works: A precisely-timed charge of liquid nitrogen is dosed into the bottle after filling. The cold injection liquid nitrogen (-320 degrees Fahrenheit) rapidly (in milliseconds) turns into nitrogen gas and by using the physical properties of boiling off liquid nitrogen into gas, the air in the headspace is exchanged with oxygen free nitrogen gas. The number of air exchanges is directly related to the dissolved oxygen readings obtained in the wine, which in turn, allows the wine to maintain the desired bouquet, color and flavor.

“We are extremely pleased to have a unit the meets Hogue’s requirements,” says Edward Hanlon, Vice President Sales, Vacuum Barrier. “ Our intent in the development of this unit was to allow those who could not in the past, enjoy the benefits of liquid nitrogen.” Thanks in part to this solution approximately 70 percent of Hogue Cellars wine will have a screw cap by 2006.