A final system for wine preservation involves creating a vacuum in the bottle, removing the oxygen and thus preventing dreaded oxidation. Sounds good, but there are a few issues I have with these systems. First and foremost, this system does nothing about the oxygen introduced into the wine while pouring and in fact creates more potential problems with that oxygen.
While the vacuum most of these devices produce in the bottle are partial and temporary at best, there is enough of a vacuum to help suck out the evolving aromatics of the wine. Yes, you are preventing additional oxygen from being absorbed by the wine (for the most part), but at the same time you are creating conditions that allow for the evacuation of perfumes created by the oxygen already in solution in the wine. I’ve never found this to be a particularly satisfactory system but some of my friends swear by it.
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