First, air is the enemy of an open bottle of wine. Bacteria in the air want to turn alcohol into vinegar. The air itself oxidizes and dulls the taste of all but the most robust wines.
Second, you can remove some of the air with a simple pump and thereby slow down the rate at which wine deteriorates.
Why then, do we have both no-star and five-star reactions to this product?
Maybe the biggest source of disagreement is expectations. Vacuvin slows the deterioration of wine in the bottle, but it doesn't stop it.
Another possible reason for all the disagreement might be a question of temperature. The biochemical reactions that kill your wine are temperature sensitive. They proceed faster when the wine is warm and slow down when it's cool. Putting a pumped-out bottle in the refrigerator or wine cooler will slow down the spoilage processes and make Vacuvin more effective.
A third issue is the way the wine is handled before the Vacuvin plug goes in. If wine has a lot of air dissolved in it by being poured from decanter to bottle, there's no system that will keep it fresh.
For more info on wine storage, check out my book, New Short Course in Wine,The
--Lynn Hoffman, author of New Short Course in Wine,The and bang BANG: A Novel from Kunati Books.
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Product Description:
Vacu Vin wine saver. Includes pump and one stopper. The Wine Saver is a vacuum pump, which extracts the air from the opened bottle and re-seals it with a re-usable rubber stopper. Place the re-usable stopper in the bottle and extract the air from the bottle using the Wine Saver pump. A click sound tells you when you have reached the optimum vacuum level. The vacuum slows down the oxidation process so that you can enjoy your wine for longer. The question how often do I have to pump? is a thing of the past. The unique and patented vacuum indicator will emit a click sound when the correct vacuum is reached.
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