The air we breathe is home to a free, abundant and primary weapon that wineries use to combat the ever-present threat of oxidation. That weapon is nitrogen, which makes up about 80% of the Earth’s atmosphere. Winemakers harness the benefits of this colorless, odorless, inert gas to prolong the shelf life of their products by guarding them during production and storage. In short, nitrogen protects what is most important to winemakers—the wine’s taste, aroma, and quality. The question of how nitrogen functions best in any winery is answered by companies that are experts in the field. Among them is Vacuum Barrier Corporation, a cryogenics industry leader based in Woburn, Massachusetts. VBC designs, engineers and fabricates liquid nitrogen dosing and piping systems for wineries, breweries and other industries across the globe.