We all know that wine has to be stored carefully, but we might not all know why. Oxidation, or the exposure to oxygen in the air, is the sworn enemy of a good wine because wine, just like the fruit it’s made from, turns bad with extended exposure to oxygen. The color and aroma can begin to change within a few hours of opening the bottle, and a bottle of wine which isn’t preserved is generally considered unfit to be served after three days. This can become costly in a restaurant environment where wine is frequently served by the glass.
Glastender sees this as an opportunity rather than an obstacle. They’ve created the patented Vinfinity which removes 95% of the air from an open bottle of wine and then vacuum seals it with a removable stopper within two seconds. This staggering accomplishment keeps your wine in “pristine condition” for seven to twenty-one days, depending on the number of times the bottle is poured, and the storage conditions. Extending the life of a bottle of wine three-to-seven fold is substantially big news for the bar and restaurant trades. You can see how this would minimize waste and maximize profit.
Vinfinity’s strong vacuum, which is at the premier level for the preservation of wine, is created by a Central Vacuum Unit (CVU). Vacuum guns placed at serving stations are used to swiftly separate the air from the wine vapor and the reseal the bottle, leaving your wine protected by its own fumes. You can watch it work, as a cloud instantly appears in the top of your wine bottle. It’s called Flash Vacuum. At the risk of sounding like a groupie, how cool is that?
The Vinfinity comes in its own cabinet which can be quite simply added to your under bar line up. The “extensive” maintenance required is a daily cleaning of the guns, which takes about thirty seconds. Ridiculously inexpensive to operate, pouring fifty glasses of wine expends roughly three minutes of electricity usage. Fast enough to be incorporated into the routine of the most hectic bar, it comes with a digital usage counter which compares glasses of wine pored to the number of times the vacuum was used, so you’ll know whether or not your staff is taking it seriously. This is an invention which will impact your bar decidedly for the better.
