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    How ReServe Preserves Wine
    ReServe Components
    ReServe Instructions

    click here to watch tutorial

Without proper wine preservation, wine spoils over time when it is exposed to air.  Some wines do benefit from “breathing” but it is widely recognized and accepted that simply pouring wine into a glass is enough for it to “breathe”.  So, when wine is left in an opened bottle, it rapidly deteriorates as the air in the bottle reacts with the critical components in wine that create its complex aroma and flavor profile.

Preventing wine from spoiling requires keeping wine from being over-exposed to air.  This can be accomplished in a number of ways.  For example, one can pour leftover wine into smaller decanters to reduce the amount of air that the wine is exposed to, but this requires a potentially significant investment in half-decanters.

ReServe leverages scientific knowledge to dramatically slow the oxidation of wine without changing the taste of the wine. To slow the oxidation rate, it is critical to both reduce the exposure of wine to the oxygen that is already in the bottle, and prevent new oxygen from entering the bottle. ReServe does this by injecting pressurized pure Argon gas into the bottle to displace the oxygen, and creating an airtight seal on the bottle for additional protection.

After consulting with leading wine experts and chemists, Wine Innovations chose to use pure Argon gas because it is the most neutral gas and thus, does not react with wine.  For decades, winemakers have used Argon gas to top off barrels during the winemaking process.  The pure Argon gas safely displaces oxygen from the bottle to reduce oxidation of the wine. Some wine preservation systems use a carbon dioxide-nitrogen-argon blend that over a day or two dissolves into the wine. The consumer can then notice an "off" flavor and some effervescence in the wine.

Pure Argon gas gives ReServe customers the most effective wine preservation product possible, and the confidence that their wine will taste as good on Day 7 as it did when first opened.

Click here for an explanation from Dr. Samuel Lane (PhD, Chemical Engineering).

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