Home About ReServe Buying ReServe ReServe In The News Contact Us
Wine Innovations

    How ReServe Preserves Wine
    ReServe Components
    ReServe Instructions

    click here to watch tutorial

ReServe effectively reduces oxidation in three ways. First, the airtight seal prevents new oxygen from entering the bottle. The consequence of not having an airtight seal can be seen by the fact that simply recorking a bottle fails to prevent wine from spoiling – remember, cork is a porous material. As oxidation occurs, oxygen is consumed and the pressure inside the bottle decreases. This draws in new oxygen from the air in the room through the cork and allows oxidation to continue. An airtight seal is critical to preventing this continued oxidation.

Second, ReServe uses a pressure-activated relief valve to decrease the oxygen concentration in the bottle as the Argon gas is injected. When the user injects Argon into the bottle, the pressure inside the bottle increases, and oxygen is then pushed from the bottle through the relief valve. ReServe's system does a good job of balancing the reduction of oxidation rate with the usage of Argon gas.

Third, injecting pure Argon gas creates positive pressure inside the bottle such that if the airtight seal is inadvertently broken, new oxygen cannot flow into the bottle. This is especially important given that other methods that try to create a vacuum inside the bottle actually increase the possibility of new oxygen entering the bottle, as oxygen from the room is pulled into the bottle to fill the vacuum.

The choice of pure Argon is very important. Argon is a naturally occurring, colorless and odorless gas. It is a part of the air we breathe everyday. Argon is completely inert and will not react with wine in any way. On the other hand, many people think of carbon dioxide as inert, but in the case of wine, it is not. Carbon dioxide will be absorbed by the wine and can create effervescence, or fizziness. Equally damaging is the fact that when the wine absorbs carbon dioxide, carbonic acid is produced – making the wine taste more acidic.

- Dr. Samuel Lane, PhD Chemical Engineering

© 2005 Wine Innovation LLC. All rights reserved.