I’ve heard of letting a wine “breath” before you savor it. Turns out air is not a wine’s friend during the winemaking process. When a wine is exposed to air, the oxygen from the air dissolves into the wine, causing the wine to become oxidized. Once a wine is oxidized, its quality is permanently impaired. In extreme examples, wine can even begin to brown, much like an apple does after you’ve taken a bite out of it.
Our winery uses dry ice during the processing of our white wines to create a barrier which prevents air from touching the precious juice. It also makes for a very cool visual effect :).