I've been drinking and saving partial bottles of wine for years with this stuff. I've played with those wine vacuum pumps in the store, and I can tell you from experience using vacuum bells in engineering labs, that there is no way those little pumps and seals could remove enough atmosphere to make a substantial impact in lowering wine oxidation. As for the amount of gas in the bottles, I usually purchase Private Preserve by the case, in an unopened box, and I've never had an issue. I can usually get at about 100 uses from a can. I think the instructions on the back are over-simplified; when the bottle is brand new and the pressure is high, you have to cut the amount of spraying time at least in half, if not more. Then gradually increase the amount of time as the pressure decreases. Remember; only the surface area of the exposed wine needs to be covered, which is pretty small, and not the entire remaining empty volume.
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Product Description:
This product prevents oxidation or spoilage of wine by using the inert gases used by wineries worldwide: harmless nitrogen, carbon dioxide and argon. Squirting a shot of this stuff lays down a blanket of protective gas on the wine's surface which blocks it from oxygen.
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