Frequently Asked Questions
There are two main categories used to remove oxygen on the market today, "vacuum" and "air displacement". With a vacuum, assuming it holds, Oxygen levels are reduced to about 5% oxygen.
In air displacement, the amount of oxygen remaining can vary wildly and is often technique and method dependent. (in most cases oxygen is still a few percent or higher).
Repour is a new method altogether. By actively absorbing oxygen, not only is the oxygen in the air above the wine reduced to less than 0.05%, but most importantly, the wine itself is "degassed" of Oxygen as well (following Henry's Law, https://en.wikipedia.org/wiki/Partial_pressure). I'd love to discuss in greater detail if you're interested, just send me a note.
It is the combined degassing of oxygen not only form the air, but more importantly the wine that makes this new method so effective.Last updated:
When I started two years ago to try to tackle this age old problem of wine going bad, I was thinking as a chemist, and admittedly, a little naïve on the science utilized all around us. As I started to investigate, I’ve found a vast array of details about food packaging and food preservation in use in our everyday lives today. In fact, we don’t realize it, but when we go to the grocery store and purchase “fresh” food, much of it uses the same type of oxygen-absorbing technology that we use in Repour. The National Institute of Health, issued a nice summary article “Oxygen Absorbers in Food Preservation” in late 2015 which is a nice concise summary of how widespread this industry is, http://bit.ly/2eljhKz.
The essence of this article highlights the breadth and depth of using oxygen absorption to preserve foods in our everyday eating lives. For more information on the overall application around us, do a search for “Modified Atmosphere Packaging”, commonly referred to as “MAP” in the food industry and you’ll found thousands of links to additional information. In fact, the NIH summary article suggests that technologies in use in the food world bring oxygen levels get down to as low as 100 ppm (0.01%) Oxygen.
The article summarizes with the following bullet points (taken verbatim from the article):
In summary, the benefits of oxygen absorbers include but not limited to:
• inhibiting the formation of aerobic pathogens, spoilage organisms and mould in dairy, breads, cakes, nuts, fish, and beef jerky products
• significant improvement in maintaining the quality of polyunsaturated fats and oils in high fat- foods without causing rancidity (i.e. nuts and fish products)
• retaining the fresh-roasted aroma of coffee and nuts
• delaying non-enzymatic discolouration and darkening of fruits and some vegetables
• extending the shelf-life of nutraceutical and pharmaceutical products
• preventing oxidation of water and fat soluble vitamins i.e. tomatoes
• inhibiting oxidation and condensation of berries
• minimizing the need for some additives/preservatives (i.e. calcium propionate ‘E282’), which may be linked to changes in child behavior (Dengate and Ruben 2002).Last updated:
There is a very visual "yes/no" sensor test that changes color when Oxygen levels are below 0.05%. If oxygen levels are above 0.05% the indicator is purple, below 0,05% and it is pink.
We're still working on exactly how low we get, but we know its less than 0.05% (our analytical testing equipment isn't sensitive enough to go this low). I've uploaded a picture of a current long term experiment that has been running since 9/16/16 that has these indicators included that shows all "stopped" systems are still below 0.05%. (Picture Above)Last updated:
Absolutely, and it probably is, however we only publish what we stand behind and can prove and to date, oxygen levels < 0.05% is the best we claim at the moment. We’re extending the testing into high level, high sensitivity experiments and for both concentrations of Oxygen Levels in the Air as well as dissolved oxygen within the wine itself.Last updated:
The general answer is that the wine we’ve tested has stayed in its “current” state until re-opened as reviewed by many local experts. The chemistry answers falls on Henry’s Law, which suggests a simple answer to dissolved Oxygen (basically, if oxygen levels in the air are low it is going to be low in the wine as well). Any search on “Henry’s Law” will give you loads of information to review, but here’s a pretty good summary, http://bit.ly/2eSJpxl. In essence, from this link,
• At a constant temperature, the amount of a given gas that dissolves in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid.
This means that if we reduce the partial pressure of oxygen down to less than 0.2% of what is normal (< 0.05% oxygen compared to 21% oxygen in the air), it will comparably bring dissolved oxygen levels down to less than 0.2% of what they would otherwise be. We’ve taken this as a scientific truth and have done basic cross checks to confirm its validity, but are now moving into quantitative analysis to help address any skeptics out there.Last updated:
We believe science and analytical testing only carries us so far, which is why we’ve handed out hundreds of prototypes to wine experts across Vineyard Owners, Wine Distributors, Specialty Wine Shop Owners, Restaurateur’s and hundreds of wine enthusiast’s in order to validate our internal testing (both analytical and real sampling on wine saved for weeks and months).
In addition, we’ve conducted blind taste tests on wine that had been saved via Repour, via a vacuum stopper device, no stopper and “freshly opened” bottles. All of these tests and external validations have confirmed our internal reviews. Jeff Quint of Cedar Ridge Vineyard (www.crwine.com) has been one of our external validations and his confidence in the science and his own testing is the only reason we were able to obtain his testimonial for our Kickstarter Video. We didn’t know Jeff before we started this project so he had no bias in the way of friendship when we introduced Repour to him!Last updated:
I'm more than happy to talk science, just send me an email firstname.lastname@example.org or reach out via Kickstarter. I'm happy to go as in depth as anyone desires (just short of reveling the proprietary findings of our research!)Last updated:
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