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A new preservation system has recently been causing a stir in wine shops, restaurants and bars. PresorVac is the brainchild of a former wine merchant. It is a vacuum-based system developed in the USA, but has such innovative new technology that it is covered by no less than five patent applications. The system has also had its performance independently evaluated by analytical chemists specialising in the drinks industry, under the supervision of a Master of Wine.
PresorVac's pump combines with an ingenious stopper system that claims to vacuum out enough oxygen to keep any wine fresh for up to 14 days. It is a rotary pump, powered by rechargeable batteries, with a sensor positioned in the air flow path that measures pressure and will extract the optimum oxygen for wine preservation.
PresorVac's inventor has 20 years experience with vacuum resealing, and says the system has been tested on hundreds of thousands of wines, "from St. Emilion Grand Cru to Frascati," with consistently good results.
One clever bit of design is used for sparkling wines: clip a special fizz stopper over the bottle, flick a switch on Presorvac, and instead of vacuuming, air is pumped into the bottle creating pressurised air over a thin layer of naturally escaping CO2, which is exactly what's needed to keep the bubbles in suspension.