Useful discussion! Thank you! My takeaway: Flood the bottle’s headspace with a non-reactive gas like nitrogen, stopper the bottle against atmospheric oxygen, store it upright and refrigerated.
Oxygen is heavier than nitrogen. The purpose of introducing nitrogen, in that manner, to the bottle is to displace the oxygen entirely. Or to get the volume percentage below a certain value.
Thank you so much for the informative video. I never knew you could refrigerate wine without destroying it. I wanted to ask how long do you keep it in the fridge? And once taken out of the fridge how long do you keep it on the counter before consuming?
Next time when you test methods, it would be far more accurate and believable if you were to do a blind test where you didn't actually know the preservation method used when you evaluated the taste. Also it would be good if you blindly tasted the wine multiple time to see if your evaluation was repeatable and even better if you had two or more other people evaluating the methods. While your video was fun to watch and may be accurate no one will really know unless you do it scientifically. Blind studies with reasonably sized groups provide studies that can be reproduced and are believable. Thanks for the video. Keep up the good work.
Since I am making my own sparkling water, therefore I have a CO2 tank, I've been adding CO2 gas into the space in the bottle. I know CO2 gets dissolved into the wine. CO2 was also generated during the fermentation of the wine, so it is not a foreign substance to the wine. I don't put the bottle into the fridge, because low temperature makes it the CO2 more soluble. I don't mind the resulting slightly bubbly taste with a white wine, like a riesling, but I must say, it does not work very well with a red wine, like cabernet. I would not do this to a really expensive wine, though.
Coravin, come back 6 years from initially using it on a bottle? Joking? :-) Just ruined my 1981 Pichon de Lalande that I Coravined 3 months ago, and my 2015 Chateau Cardinale is not how it was 30 days after Coravine. I see Coravine a good solution for up to 2 weeks. Just don't want to risk any longer. For older bottles 20+years, it can get tricky as cork is not as good to close after the needle.
Curious, have you tried ArT Wine Preserver? It's in a canister, similar to the Private Preserve, but it is 100% argon, like Coravin. It seems like argon is the preferred gas by experts/professionals. Just wondering if you've tried and detected any noticeable performance differences.
What's your reason? I am actually curious. Are you just going to put foil on top and no air extraction/preservation method? One of the problems, especially with less quantity in the bottle is the air that you would seal Into it with the foil - if that is the case. The vacuum pump is better than just a cork or I would assume more than any cap method, but something like the balloon or a smaller bottle + temp control seems to do the job. Nothing worse than an amazing wine like a vintage Bordeaux that was once impeccable, then becomes quite fowl after just a couple of days.
Gonna have to sell me on a boxed wine that is actually good. I am not gonna say there is not - as I am sure that there are - but, I have yet to find one.
Useful discussion! Thank you! My takeaway: Flood the bottle’s headspace with a non-reactive gas like nitrogen, stopper the bottle against atmospheric oxygen, store it upright and refrigerated.
Thanks, I'm going to put the juice in the wine bottle and then going to use one of your methods to preserve my cold pressed juice.
I saw for other videos, and yours was by far the best one to learn from.
Oxygen is heavier than nitrogen. The purpose of introducing nitrogen, in that manner, to the bottle is to displace the oxygen entirely. Or to get the volume percentage below a certain value.
This test needs to be done blind.
Thank you so much for the informative video. I never knew you could refrigerate wine without destroying it. I wanted to ask how long do you keep it in the fridge? And once taken out of the fridge how long do you keep it on the counter before consuming?
there's another method. decant into plastic disposable water bottle and squeeze the air out
Next time when you test methods, it would be far more accurate and believable if you were to do a blind test where you didn't actually know the preservation method used when you evaluated the taste. Also it would be good if you blindly tasted the wine multiple time to see if your evaluation was repeatable and even better if you had two or more other people evaluating the methods. While your video was fun to watch and may be accurate no one will really know unless you do it scientifically. Blind studies with reasonably sized groups provide studies that can be reproduced and are believable. Thanks for the video. Keep up the good work.
now it’s time to test these six methods on all wines out there..
Since I am making my own sparkling water, therefore I have a CO2 tank, I've been adding CO2 gas into the space in the bottle. I know CO2 gets dissolved into the wine. CO2 was also generated during the fermentation of the wine, so it is not a foreign substance to the wine. I don't put the bottle into the fridge, because low temperature makes it the CO2 more soluble. I don't mind the resulting slightly bubbly taste with a white wine, like a riesling, but I must say, it does not work very well with a red wine, like cabernet. I would not do this to a really expensive wine, though.
Coravin, come back 6 years from initially using it on a bottle? Joking? :-) Just ruined my 1981 Pichon de Lalande that I Coravined 3 months ago, and my 2015 Chateau Cardinale is not how it was 30 days after Coravine. I see Coravine a good solution for up to 2 weeks. Just don't want to risk any longer. For older bottles 20+years, it can get tricky as cork is not as good to close after the needle.
great video thank you. Was very informative. Curious have you ever tried winesave ?
excellent video
Curious, have you tried ArT Wine Preserver? It's in a canister, similar to the Private Preserve, but it is 100% argon, like Coravin. It seems like argon is the preferred gas by experts/professionals. Just wondering if you've tried and detected any noticeable performance differences.
What was the wine used? Looking for a fruity white wine😊
Actually, Nitrogen is lighter the oxygen, it's the Argon and CO2 gases in the canister that are heavier than oxygen and will blanket the surface.
Nitrogen is not heavier than oxygen. Nitrogen's molar mass is 28 grams while Oxygen's (O2) molar mass is 32 grams
I think you meant Argon is heavier than Oxygen. NItrogen is in fact lighter than Oxygen
"JUST" DRINK IT!
hey Nitrogen is lighter than orygen.
Who doesn’t finish the entire bottle!?
i will just use foil i think
What's your reason? I am actually curious. Are you just going to put foil on top and no air extraction/preservation method? One of the problems, especially with less quantity in the bottle is the air that you would seal Into it with the foil - if that is the case.
The vacuum pump is better than just a cork or I would assume more than any cap method, but something like the balloon or a smaller bottle + temp control seems to do the job.
Nothing worse than an amazing wine like a vintage Bordeaux that was once impeccable, then becomes quite fowl after just a couple of days.
Buy boxed wine. Problem solved
find me a fine vintage italian wine in a boxed version
Gonna have to sell me on a boxed wine that is actually good. I am not gonna say there is not - as I am sure that there are - but, I have yet to find one.