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Oxidation starts the moment you uncork the bottle. Aromas fade. Freshness disappears. Complexity turns into vinegar.
Wine waste is real, and frustrating. But what if you could keep that wine fresh, balanced, and drinkable for up to 10 days?
This page summarizes scientific research into wine preservation carried out by Meron B.V, an independent and accredited laboratory*. The main goal was to evaluate the effectiveness of vacuum storage on maintaining wine quality after opening. A secondary goal was to assess how vacuum sealing influences the sensory experience, such as aroma, taste, and freshness.
For this study, 3 wine types were tested: Pinot Noir, Pinot Grigio, and Grenache Rosé. On Day 0, each bottle was opened, and two portions of 250 ml were removed for baseline testing. The bottles were then sealed with a Vacu Vin stopper and vacuumed using the Original Wine Saver. Measurements were taken at Day 0, 3, 7, and 10, focusing on: chemical stability, aroma development, sensory quality, and microbiological safety.
Parallel tests were performed with a control group: the same three wine types, but without vacuum, to compare differences over time.
All sensory evaluations were done by a trained tasting panel and scored based on aroma, color, balance, aftertaste, and overall quality (max score: 20).
The study showed that wines stored under vacuum kept their freshness, aroma, and balance significantly longer than wines left unsealed. Vacuum-sealed wines stayed well above the rejection level (14/20 points, judged no longer enjoyable) throughout the full 10-day test and were still rated as high quality and drinkable.
In contrast, the non-vacuum wines were rejected much sooner: already after only 3 to 5 days, as their scores dropped to 12/20 with clear signs of oxidation and flavor loss.
The selected grape varities have a light to medium intensity and are often used for fresh, fruity, and aromatically d Three wines were selected, 3 bottles of each: Tussock Jumper Pinot Noir (red), Pinot Grigio (white), and Grenache Rosé. elicate wines. This also makes them susceptible to oxidation and aroma degradation, especially after opening the bottle or during storage.
A trained tasting panel evaluated factors such as color, aroma, balance, aftertaste, and overall quality, using a 20-point scale (20 = excellent).
Note: Testing was planned for up to 10 days. If a wine’s score dropped to 14/20 or lower, it was judged no longer acceptable and testing for that sample was stopped.
- Meron B.V., Almere, Netherlands
Independent lab testing proves it: with the Vacu Vin Wine Saver & Stopper, you can keep an opened bottle of wine fresh and enjoyable for up to 10 days.
Meron B.V. is an independent, ISO-certified laboratory based in Almere, the Netherlands. The company specializes in food and beverage analysis, chemistry, and sensory testing. With over 30 years of experience, Meron B.V. provides accredited testing services to international clients in the wine, food, and hospitality industries.
For this study, Meron B.V. carried out the chemical and sensory analyses to evaluate the preservation performance of the Vacu Vin Wine Saver. The microbiological analyses were performed separately by an external accredited laboratory. Meron declares that it worked independently, with no personal or professional interests influencing the outcomes of this research.
Oxidation starts immediately after opening, but the pace depends on the type of wine. In the lab tests, white wine (Pinot Grigio) and rosé (Grenache Rosé) lost their freshness fastest, already dropping below acceptable quality between Day 3 and Day 5, with clear signs of aroma loss and shorter aftertaste. Red wine (Pinot Noir) showed slightly more resistance, but still fell below acceptable quality between Day 5 and Day 7, as oxidation caused loss of aroma and balance.
Independent lab testing confirmed that wines sealed with the Vacu Vin Wine Saver remained fresh, balanced, and drinkable for up to 10 days. Red, white, and rosé winesall retained aroma, color, and flavor noticeably longer compared to wines stored without vacuum.
Yes. The tests were conducted on Pinot Noir (red), Pinot Grigio (white), and Grenache Rosé. All stayed enjoyable for 7–10 days under vacuum, compared to just 3–5 days without.
No. The Wine Saver is designed only for still wines. It is not suitable for sparkling or carbonated wines, as vacuuming removes the bubbles. Vacu Vin offers a separate Champagne Saver & Server for sparkling wine preservation.
Vacuum sealing removes air from the bottle, slowing oxidation — the main cause of wine spoilage. Lab tests confirmed that vacuum-sealed wine kept its fruity aromas, fresh taste, and balance significantly longer than wines closed with just a cork or screw cap.
Yes. All vacuum-sealed wines passed microbiological tests, showing no yeast, fungi, or bacterial growth. The wine was safe and stable. After 10 days, wines may soften slightly in aroma but remain pleasant to enjoy.
After about 10 days, wines stored with the Vacu Vin Wine Saver may lose some of their freshness and aromatic intensity. While still safe, the drinking pleasure gradually declines. We recommend enjoying within 10 days for the best experience.
No. The Wine Saver does not alter the wine. It simply slows the natural oxidation process, so the wine’s original aromas and flavors are preserved longer.
Yes. The Wine Saver works with Vacu Vin Wine Stoppers, which fit standard 750 ml bottles, most half bottles, and larger formats like magnums. It also works with screw-cap bottles, as long as the neck fits the stopper.
When using the Vacu Vin Wine Saver Original, you pump until you hear the patented “click.” This click indicates that the correct vacuum pressure has been reached. No guesswork needed.
