EuroCave has commissioned a scientific study on the changes that occur in opened wine bottles
"People are drinking fewer wines, but of better quality." This change led to products where wines are served by the glass in restaurants and at home. As a result, wine bottles remain open longer, raising the question, "in what way can the quality of opened wine bottles be maintained?" As a result of this development, various products have been developed, but mostly lacking scientific support. EuroCave, an expert in wine preservation, appointed Institut Universitaire de la Vigne et du Vin of University of Burgundy to conduct research for consumers by providing relevant information that facilitates the purchase of a product.
A brief overview of oenology
The moment a wine is opened, oxygen poses the greatest threat, as the wine oxidizes and its composition changes as a result. An unopened wine bottle contains negligible amounts of dissolved oxygen per liter. The moment the bottle is opened, the delicate balance is upset. Oxygen comes into contact with the wine and the irreversible process of oxidation is started.
Shortly after opening, contact with oxygen causes the balance of flavors and aromas to develop in a positive way. As often pointed out by sommeliers and wine enthusiasts at the moment they decant the wines into a decanter. Then the concentration of dissolved oxygen increases to 3 to 4 mg/l and in some cases to 9 mg/l. As a result, the wine changes through chemical reactions that cause organoleptic qualities to deteriorate.
Solutions to combat oxidation
Solutions have been created to counteract the natural oxidation process of wine. It is not possible to preserve wine permanently after opening due to the fact that it has been in contact with oxygen to a greater or lesser extent. Two solutions exist to counteract the oxidation process: first, by filling the space above the wine with an inert gas such as argon or nitrogen. Second, by creating a vacuum that reduces the amount of oxygen.
"This is the first time in the world of Oenology that the oxidation of wines has been studied. The approach was both innovative and interesting." (Régis Gougeon, manager of the research team)
Results of the study
Scientific test phase
Researchers at Institut Universitaire de la Vigne et du Vin in Dijon led by Régis Gougeon conducted experiments for 8 months. The purpose of this study was to measure the effectiveness of the Wine Bar in preserving opened wine bottles. These experiments confirmed that the aging process is slowed down by the vacuum over wine in the bottle. The oxidation of the wine is slowed down without disturbing the flavors and aromas. "We also wanted to measure the effects of various inert gases on the amount of dissolved oxygen in the wines." explains Régis Gougeon. These experiments showed that nitrogen is as effective as argon and the vacuum principle as applied by the Wine Bar Bar achieves the same results without the application of inert gas.
Findings of qualified tasters
Moreover, the effectiveness of the Wine Bar was confirmed by the test panel of qualified tasters. The test panel detected no differences between a bottle that had just been opened and a bottle that had been left open in the Wine Bar for 7 days. The test panel emphasized that compared to systems that use inert gases, the Wine Bar Wine Bar most effectively preserves original flavors and aromas.
The vacuum pump in other EuroCave products
The vacuum pump is used in the following other products: Tête à Tête, a wine cabinet that holds 10 bottles of wine at drinking temperature, equipped with 2 levels to put the opened bottles of wine back upright with connection to a separate vacuum system; the D-INSP-M from the Inspiration series (built-in wine cabinet); and for the professional user, EuroCave offers the Wine Bar 2.0 and 8.0, wine by the glass serving systems.
