Wine Preservers: A Simple Comparison

Wine Preservers: A Simple Comparison

Wine has 4 enemies in this world: oxygen, moisture, heat, & light. Prolonged exposure to any will alter taste and aroma, eventually causing spoilage. All four need to be minimized to preserve wine. It is that simple.

Oxygen is present in air (headspace oxygen), and liquid (dissolved oxygen). Excess amounts of oxygen in either form cause oxidation and spoilage. Moisture is also present in air and liquid. Excess amounts of moisture can lead to microbial spoilage.

You open a bottle of wine, and want to save the rest for later. There are multiple options that all claim to maintain freshness. Here are your choices:

The Vacuum

Vacuum systems use a plastic pump and rubber stopper to pull air out of an open bottle. The issue is that with these given tools, you only achieve a partial vacuum of about 70 percent initially. Seal leaks begin, and the vacuum is entirely lost within hours. Oxygen levels are therefore minimized temporarily in the headspace. Pressure changes have been shown to have adverse impacts on flavor and aroma in studies.  The vacuum has no impact on the reduction of dissolved oxygen, moisture, heat, or light.


Gas systems use a spray can and straw to deposit gas forcefully into an open bottle before re-corking it. The theory is the gas will blanket the wine, but this is not possible due to molecular diffusion. Gases readily mix together especially when agitated or forced into a confined space. An effective gas blanket can only be obtained with substantial commercial equipment that flows a gentle and constant stream of gas across the top of the wine. Winemakers use gas in this manner, but it needs to be carefully monitored and controlled in order to be effective. Assuming a perfect seal, gas preservation products available to the typical household consumer merely dilute oxygen that resides in the headspace. Gases are soluble and eventually dissolve into the wine, creating changes to its original form.  There is no reduction in dissolved oxygen, moisture, heat, or light. 

Floats and Balloons

Float or balloon systems place an object on top of the wine in order to minimize reactions with oxygen. The shortfall to these applications is the introduction of plastic and rubber components into the wine. Flavors and aromas mix, resulting in the wine being adversely and permanently altered. It is not a perfect seal.  Headspace oxygen is reduced, but dissolved oxygen is trapped in the wine causing it to further degrade. There is no reduction in moisture, heat, or light.


The Sello Wine Preservation System keeps wine tasting great by reducing oxygen, moisture, temperature, and light. These are the same factors that eventually cause spoilage in all foods and beverages. Our cartridges use natural elements from the Earth to reduce both oxygen and moisture in a continuous manner. It is the active packaging design that makes the product unique. Wine maintains its original taste and aroma the longest by this mechanism of control.  Visit Sello today to learn about the latest in wine preservation.


More wine discussion coming soon to

Sello Wine Preserver.  Essence...Simply Preserved.  Purchase now at


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