QikVin’s ability to preserve wine without oxidation has been proven by independent tests carried out at Concordia University Wisconsin in the labs of their pharmacy and microbiology departments.
Dr. Justin Speck, Professor of Microbiology specializes in microbial nutrient utilization & Dr. Hilary L. Madinger, Professor of Environmental Science are both keenly interested in oxidation in food, water and wine. Many tests were done using the latest technology including Raman Spectroscopy, Nuclear Magnetic Resonance (NMR) Studies and using an Optical ProOBOD Probe.
The results of the Red Wine Study demonstrate the effectiveness of the QikVin to keep wine fresh after opening. Even after 14 days the QikVIn performed better than a regular full bottle bottle open only one day.