Preservation of Still Wines:
Wine begins to oxidise as soon as the cork is removed.
By removing the oxygen to a precisely controlled level Le Verre de Vin technology effectively preserves wine without any risk to it’s subtle structure.
Still wines preservation takes just 2 to 5 seconds (depending upon the amount of wine remaining) during which time a precisely controlled vacuum is created within the bottle.
Precise control of the vacuum level is essential to ensure that the maximum period of preservation is achieved without any damage to the subtle structure of the wine. If insufficient air is removed from the bottle the wine will continue to oxidise, by removing just too much air the negative pressure will draw the delicate esters and phenols from the wine, detrimentally affecting the bouquet and ‘deadening’ the taste.
Factfile: Le Verre de Vin technology...
- the only commercial-grade wine preservation system ever developed that effectively re-seals sparkling wine and Champagne by precisely controlling the head pressure with food grade CO2 in the resealing process
- creates a precisely controlled vacuum above still wines every time irrespective of how much wine remains in the bottle
- ensures that every opened bottle will stay fresh (and sparkling) and in prime drinking condition for up to 21 days
- underpins professional ‘by the glass’ service in over 6000 USA On-Premise outlets and over 38,000 worldwide
- many operators can see up to a 25% + increase in the value of wine by the glass sales plus a 10% + increase in the volume of by the glass sales*, and elimination of waste on opened bottles, resulting in a R.O.I. of only a few months.
- the only commercial-grade wine and Champagne preservation system ever developed, capable of effectively preserving an unlimited number of still, sparkling and fortified wines
- is supplied to 80+ countries worldwide – all equipment is manufactured at Bermar’s UK base in Suffolk, England
- patent granted in all the World’s major wine markets
- ensures wastage is eliminated and every glass offered for sale is in the condition the winemakers’ intended
- gives operators unrivalled flexibility to deliver a 21st century wine by the glass service by pouring each and every glass of wine directly in front of the customer.
*Based on samples of 2000 USA On-Premise operators.
Preservation of Sparkling Wines / Champagnes:
The preservation of opened bottles of sparkling wine and champagne has to overcome two problem areas; bubble loss and oxidation.
Simply replacing the cork with a 'clamp effect' stopper will do nothing to halt or slow bubble loss as the wine will continue to release it’s CO2 until a pressure equilibrium results within the bottle and oxidation begins.
Preventing this natural release of CO2 is the key to ensuring the fizz stays locked in the wine and any issue of oxidation is eliminated.
Le Verre de Vin technology operates by introducing a precisely controlled head pressure of CO2 into the Champagne/sparkling wine bottle, thereby creating a pressure equilibrium and preventing any discernable escape of CO2 from the wine itself. A valved stopper, clipped to the neck of the bottle, retains the CO2 under pressure. The process ensures that bubble loss is kept to an absolute minimum, and maximum preservation is achieved.
Oxidation is perhaps the simplest wine fault to diagnose and aside wine being served at the wrong temperature, is the most common consumer complaint.
The chemical changes that follow oxygen exposure are described below and take place within just 12 to 24 hours.
- The first chemical compound formed when oxygen reacts with the ethanol in a wine is acetaldehyde. At low levels this can make a wine taste ‘flat’ and vapid, and is responsible for the loss of a wines fresh fruity taste
- Further exposure to oxygen converts the acetaldehyde into Acetic Acid, the most common of all volatile acids and one of the two, common, sour tasting carbon acids which form the main constituent of vinegar
- The final chemical change takes place long after a wine should have been discarded and that is the reaction between oxygen and the phenolics. This causes the wine to change colour moving from amber to a brackish brown.