- Dual action pump
- Reseals both wine and champagne
- For wine the vacuum pump removes air from the bottle
- For champagne the vacuum pump pushes air into the bottle
Product Description
The Epivac wine and champagne preserving pump is the world's first dual function vacuum / pressure pump. The wine function removes air from the bottle, preventing further fermentation and preserves your wine for days. The champagne function pumps air into the bottle, preventing the dissipation of the bubbles and preserves your champagne for days. The set includes a stand, a patented dual function preserving pump, 2 color-coordinated wine stoppers, 1 champagne stopper and instructions. Gift boxed. 6 inchesAmazon.com Review
Convertible with the push or pull of a button, the pump in this set either draws air from an open wine bottle or injects air into an open sparkling-wine bottle. In either case, it preserves the wine by resealing the bottle using the special stoppers included--two for wine and one for sparkling wine. The stoppers fit into a bottle, the pump fits onto the stoppers and about 15 gentle pumps later--voila!--wine stays fresh for another day. The 6-inch-high pump and three stoppers store in a black-plastic countertop holder. --Fred Brack
Swissmar Epivac Wine & Champagne Saver Set, Chrome
Tags: Epivac, Chrome, Saver, champagne stopper, Swissmar, open wine
{ 5 comments… read them below or add one }
Erik was right. He is not “advocating bad physics”. The pressure function of this product does not preserve the ability of the wine to make bubbles after you pour it, any better than an extremely airtight stopper. See for example the Pedrini champagne stopper sold here on Amazon. So this product works, but not because you pump air into the bottle with it. It works because it lets no CO2 out. You cannot keep CO2 in solution by increasing the air pressure inside the bottle. CO2 will always diffuse out into the space above the wine. The amount of CO2 dissolved in the wine stabilizes only when there is enough CO2 above the liquid so that it enters and leaves solution at the same rate (equilibrium). The pressure of the other gases above the wine does not prevent the CO2 from entering or leaving solution. This is known as Henry’s Law. An unopened champagne bottle has 3 or 4 atmospheres of CO2 gas (produced by yeast after bottling) above the wine. So unless you pump it with 3 or 4 atm of CO2 and let it sit awhile, it will never be as fizzy as when you opened it. Nitrogen and oxygen are about 10 times less soluble in water than CO2, so you would need 30 or 40 atm of pressure to get the same amount of gas into the wine!
It works as well and as easily as it claims to, except that I don’t know when to stop pumping, so I always just keep at it for a while for good measure. The pumping action isn’t too difficult or strenuous. I chose this over other brands of wine vacuum sealers primarily because of the style, since the basic principle and function was the same across all brands.
Definitely get the extra stoppers. (They’re color coordinated, too! I love the particular shade of blue they chose.) Even though you may not usually have more than 2 open bottles of wine in the house at any one time, there will be times when you want to open up another variety or vintage, just for comparison or for the heck of it. You won’t be obligated to finish a half-bottle of wine just because you can’t open another bottle for lack of stoppers.
I’m very satisfied with this purchase, and would have given it 5 stars if it were more obvious when the sealing process was complete.
I’ve had this product for 3 or 4 years, adn keep loosing the stoppers, but I keep buying more because it does a great job of sealing a $20 bottle of wine, and keeping a vacuum in the bottle for weeks – ie: no air- no oxidation = continued great wine. This way I can dring a glass of good wine any night, and have the rest whenever I like.
Greatest wine stopper ever – by far!
I don’t know where Erik studied, but he’s advocating bad physics! As a physics professor myself, I assure you that pressure is pressure. You could fill the bottle with argon, nitrogen, or air– the result will be the same (no additional gas loss from solution).
Well I am also a medical doctor but medical school really doesn’t make you any more qualified to be a physicist than a 2nd or third year physics undergrad (although I do also have a degree in Chemistry). Henry’s law, however, only applies for solutions where the solvent does not react chemically with the gas being dissolved. A common example of a gas that does react with the solvent is carbon dioxide, which rapidly forms hydrated carbon dioxide and then carbonic acid (H2CO3) with water. The law also only applies in sufficiently dilute mixtures. This thread is actually a garden of misinformation regarding co2 and the epivac……everyone is part right (and wrong). In any case the device does a good job for the money. I’m on my third one over 10 years or so.
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