Several products are available that allow you to pump this gas mixture into the bottle and then quickly replace the cork. This usually contains a mixture of nitrogen, helium, or argon. These systems work on the principle of blanketing the wine with a gas heavier than oxygen to form a protective layer between the wine and air. But there is no scientific evidence for this. Also, some subtle flavors of wine are pumped away. There is controversy about this method in that it creates a partial vacuum means wine still interacts with oxygen. These products usually consist of a rubber stopper and a hand-operated pump. The system creates low-pressure headspace in the wine bottle. There are several products in the market. These are systems where the oxygen is removed from the bottle and the bottle is sealed. Due to this the surface area exposed to oxygen is minimized. If you think you will only be able to finish half the bottle, first of all, transfer half of the wine in another clean empty half bottle and cork or cap this bottle immediately. Transfer the remaining wine to another clean empty small bottle.Organic wines or sulfite-free wines are also sensitive to oxygen.

Pinot noir is the example of the most sensitive wine. White wines and light red wines are more sensitive to oxygen and light. Prevent wine from sudden temperature changes. Once the bottle is opened keep it upright to minimize the surface area exposed to oxygen. Re-cork or re-cap the wine after every pour. Wine may remain fresh in the fridge for up to 3 to 5 days. When wine is stored at colder temperatures the chemical processes slow down. This is done either by removing or replacing the oxygen or by minimizing the surface area of the wine.īefore and after opening the bottle keep it in a refrigerator. So the most important thing is to reduce the amount of oxygen entering the wine bottle. Once a bottle of wine is opened, the oxygen in the air starts mixing with the wine and it improves the flavor.

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