I've seen a slow increase in the quality of my wine, but I've chalked that up to learning more and more how to do things successfully (and thanks to all of you on this board for all the help), not to the gassing of the bottle.
I haven't done any science on this - no direct comparisons, etc. - so I can't tell you of any particular difference I've seen. I've just figured that the relatively less oxygen the better. Since I do wine in carboy-size lots, I'll fill a carboy-size load of bottles (about
30), then I'll top the bottles with the inert-gas shot, then I'll start corking. There may be a very different amount of the shot left in the first bottle corked than the last, but in both cases to some level I've dropped the oxygen percentage. If I had someone helping me bottle I could do this more consistenly, but I do it by myself so this is the most efficient way I've found to carry this out.By the way, I also use it to blanket the top of my carboys following taking samples, racking, etc. Again, it's not completely eliminating oxygen, but it lowers the percentage.
Anyone else?
Rob