Using nitrogen gas in the food & beverage market and wine-making process will protect the wine from the negative effects of oxygen. The presence of oxygen promotes the growth of yeast and aerobic bacteria, which can cause spoilage and alter the aroma, color, and taste of the final product. Nitrogen, however, displaces oxygen and therefore eliminates oxygen's negative impact. It is common for winemakers to use nitrogen when purging or blanketing tanks, racking barrels, flushing bottles, and at any point where the wine comes in contact with air