I have asked this question in Beer, Wine & Spirits however I think the lack of chemists meant I received zero answers (two upvotes which was encouraging).
At the moment I and looking at ways of removing the oxygen from a small vessel (500cm3) of ambient air. My thought is that if I remove oxygen what's left behind is an inert mixture of gasses that can help to protect my wine. I have done some maths and if there is on average 20.95% oxygen in the air and 78.08% nitrogen, does this mean that if I completely remove oxygen then the percentage of nitrogen in the remaining gas mix increases to 98.7% (78.08/(100-20.95)? If not then can someone explain what I'm missing. If I can inject 98% nitrogen into my bottle of wine I'd be a happy chap.
If you need to know how I'm going to achieve this then it will be via an oxygen scavenger(s) placed within a sealed bag of ambient air.