The PresorVac®

As the name implies, this device builds up pressure or uses a vacuum to preserve all wines and is a truly useful instrument for all those who serve wines.

How does the PresorVac® work?

The PresorVac® is the ultimate preservation device that can both remove and add oxygen to bottles; In the case of sparkling wine it adds additional pressure whereby the carbon gas can not escape; in case of still wines oxygen is removed to prevent the wine from oxidizing. In the USA and UK more than 45.000 units have already been sold and the PresorVac® contains 5 world wide patents.

Champagne

The PresorVac® builds up pressure inside the bottle and therefore creates compressed air on top of a thin layer of CO2 (created by the escaping bubbles). This thin layer shuts the Champagne off from oxygen and therefore allows the fruitiness and bubbles to remain in top condition for at least a week.

Wine

The PresorVac® works on a vacuum based technology where the system works on a pump combined with an ingenious stopper system that vacuums out enough oxygen to keep any wine fresh for up to 14 days. It is a rotary pump, powered by rechargeable batteries, with a sensor positioned in the air flow path that measures pressure and will extract the optimum oxygen for wine preservation.