During the winemaking process it is critical that wine be protected from contact with oxygen. The presence of oxygen promotes the growth of yeast and bacteria, which can cause spoilage and alter final product quality. For bottling wine industry, nitrogen can help to increase the longevity and decrease spoilage in wine. Nitrogen will help with preserving flavors and significantly improving shelf life. It is an essential tool in helping to alleviate the issues caused by the presence oxygen, and has become the preferred technology because it is economical and inert.