Looks like you can use the generic oxygen absorber packets that Amazon sells? I never got Repour to work to my satisfaction presumably due to either fit or freshness (plus I am pretty sensitive to oxidation). Looks like a good idea potentially.
I can believe a device like this could absorb oxygen in the head space, but anyone who has read my thread on slow-ox and diffusion will understand that you’re not extracting the oxygen that’s already absorbed into the wine. If you’re just trying to preserver your partially poured bottle for a day or two, I think all these types of devices are just snake oil.
Looks really interesting! And I’m a sucker for new wine gadgets, ha!
It does give me pause though that this was developed by the Pungo team. Some of the past threads around their customer service, and in particular, their response to users who had some pretty scary/dangerous issues with the Pungo really turn me off from wanting to purchase any of their products.
Doing tests on this now. I have used the Pungo for my tastings and commercial customers. I have gotten excellent customer service from Burt at Pungo. Super nice guy and very detail oriented. Sometimes you may need to budget some time if you call in…
As i mentioned above, the negative stories that ive heard about the pungo and their customer service are enough to scare me away from purchasing their products. Check out Kevin Patrick’s story towards the end of this thread. Pretty rough
Hi Andrew,
I 'm quite interested in your tests results. Wondering if the theory of ox-extraction is really working. Can you share your results?
Or is there anyone else who also can share their results?
I have read so many interesting theories and discussions, resulting I want to rely on statistical test results. From my side, I 'm testing bottle - by - botlle results based on argon-based systems.