Wine Shield Technical Data as determined by ETS Laboratories of Napa

The science of wine preservation – and just what is oxidation, anyway?

 

Color, taste and aroma are the unique characteristics of every wine.

Once the bottle is opened, oxygen is introduced to the wine. Oxygen causes an irreversible reaction with wine components, and introduces classic wine deterioration symptoms, such as browning and aroma change.

Wine contains antioxidants, such as sulphur dioxide and ascorbic acid, which are designed to react with oxygen and prevent deterioration of wine components.

However, these materials are used up as oxygen contact continues, leaving the wine vulnerable to rapid deterioration when they are depleted.

How is wine oxidation measured?

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Inventor Barry Rees on Australian Television

Wine Shield inventor Barry Rees explains the history and functionality of the Shield on Australia's ABC Television Network - watch now



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Wine Shield is a 2008 finalist in the Australian International Design Awards - click to learn more


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