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Drinkers Rejoice: This Invention Helps Your Wine Age Gracefully

Keep uncorked wine tasting fresh with
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* Helps keep uncorked wine fresh longer 
* As easy to use as a bicycle pump
* Comes with two rubber stoppers

A surprisingly recent invention, the wine saver vacuum pump has totally revolutionized the way we preserve wine. A boon to moderate wine drinkers everywhere, the Vacu Vin is a deceptively simple idea. It fits in the top of a wine bottle in place of the cork and sucks the air out of the bottle, resealing it with the attached rubber stopper. This helps keep the wine at its optimal flavor much longer, since the oxidation process that causes wine to lose flavor so fast once a bottle has been uncorked requires oxygen.

For centuries, it was accepted as pretty much a given that once you open a wine bottle you must drink it all within about twenty four hours or else the flavor degrades and your leftover wine will turn to vinegar. A few chemical processes contribute to wine’s dramatic change when exposed to the air, and while we’ve had at least a basic understanding of how this works since ancient times, it was not until the Vacu Vin that there was a practical at-home solution for it.

vacuvin

Fermentation, which turns grape juice into wine, takes place mostly in the absence of oxygen; alcohol is a by-product of bacteria and yeast breaking down sugars into carbon dioxide. Given a taste of the good stuff, however, bacteria would much rather use the oxygen to break down sugar and alcohol into acetic acid. This gives them more energy, but it gives you vinegar.

The solution, and the way to preserve wine, has always been to limit the amount of oxygen. Now thanks to the Vacu Vin there’s an easy way to do that at home. The Vacu Vin comes with two sets of stoppers and one in-bottle vacuum pump. It’s easy enough to use; place it in the opening of the bottle and pull on the hand pump to suck out the air; like a bicycle pump in reverse, it lowers the air pressure inside the bottle and slows down the oxidation and bacterial growth that are the natural enemies of wine’s freshness.

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