Kickstarter: Savino wine preservation

WINE TALK
1

What do you think?

http://www.kickstarter.com/projects/1842583253/savino-todays-wine-tomorrow?ref=category

2

Looks pretty cool, actually, like it may work well. Not sure why it’s a huge benefit over cheap argon or nitrogen, but it looks elegant.

This photo made me giggle a bit, though: (the superfluous staging of it all, poring over so many sketches)

3

It seems like there would have to be at least some exposure to oxygen.

If the inner ring were to block the entire surface area it would be nearly impossible to get the ring onto the wine because it would have to be the same size as the inner dimensions of the vessel. It looked like the ring went in fairly easily, I.e., its slightly smaller than the inner dimensions of the vessel.

Of course, I’m not a scientist, I just play one on the Internet.

4

I agree - if the fit were tight there would be (a) friction; (b) air pressure that could not easily be released; (c) and the float would not tip open as you pour out.

That said, presumably it’s very little air that gets around the edge, combined with the cap on top limiting “new” air beyond that in the empty space.

5

Eh.
As a preservation device it can’t be better than other methods.
As a conversation piece, nice looking accessory, decanter replacement, it works. shrug

6

Yet look how much it raised…

7

A fool and money and all that.
Also, it does look nice as a wine accessory/pourer.

8

I can offer a similar Savino preservation system, just send me your full bottles and I will preserve them for me to drink later.

9

[welldone.gif]

10

Indeed, it seems to pour out so easily when he tips it, so there has to be a decent amount of space in between. If it was a much tighter seal it would make so much more sense. But then it’d probably be a hassle trying to get it out. I’m kinda interested in it. only $35.

11

From the backer on the website: "The inner diameter of the carafe is smaller at the top of the carafe where the white band is located. This creates a physical barrier that keeps the float from coming out of the carafe on its own (e.g. without human help) and prevents the float from flowing out of the carafe and crashing into your wine glass, etc.

The Float itself is not a gas tight seal (we tried this approach and we did not get enough of a lift in effectiveness to warrant the incredibly more difficult user experience). Instead the float is designed to, well float, on the wine and place a physical barrier between the wine and the Oxygen in the air. Since their is only about 1/16 of an inch between the outer edge of the float and the inner wall of the carafe the float covers ~98% of the surface area of the wine (we like to think in terms of surface area because this is the area of transference between the Oxygen and the wine where oxidation occurs. However this problem can also be thought of as a volume problem. In terms of volume the float is covering 99+% of the wine).

With me so far…sorry if this is more than you were looking for but I just love the simple and effective way we solved this issue…anyway on we go…

So with the float covering the vast majority of the wine, oxygen transfer is minimized (it is not eliminated and and such Savino will not store wine in perpetuity…but then again neither do wine bottles…that’s another topic I will touch on later) and the wine is preserved longer and you get a fantastic user experience."

Any scientists out there want to weigh in on his 99% argument?

12

Put another way, if you put something in a bottle that operated kind of like a small umbrella, so it could fit through the top and open to touch the edges of the bottle and then re-corked, would that work too?

13

I’m not a scientist, but it makes sense. It’s the same idea as making sure the bottle is filled up in the neck to reduce surface area, or conversely, using a decanter with a wide base to maximize the surface area exposed to air.

14

There is a similar device out there that uses a disc to cover up the exposed wine.

The description that the float “covers” 99% of the volume of wine as a point of its effectiveness is rather silly.

The savino will work similar to all the other methods and products out there. What one does get is a nice looking wine pourer instead of an old half bottle with old label residue.

15

Could see this good for off-lines, decant and carry in this with a tight cover or for the leftovers coming home.

16

Goo gone or Goof off can help you with that.

17

agree with CWun when he says that “What one does get is a nice looking wine pourer instead of an old half bottle with old label residue.”
the simply fact that you need to pour from bottle to the carafe is already too much air exposure to claim it will preserve better than other devices.

18

Ever seen an air cork? A balloon you insert and inflate until it seals the edges. Don’t seem to hold air well enough (at least the one I have).

19

And this differs how?

[cheers.gif]

20

I dare you to use that for an offline. [stirthepothal.gif]