Testing Protocols

Protocol for Independent Test of Oxidation in Wine Preservation Systems

Products to be tested:

  1. Cork in a Bottle (pour wine and cork) Control Bottle
  2. Vacuum Pump -Vacu Vin (pour glass & insert stopper -pump until clicking sound is achieved)
  3. Argon Gas – Private Preserve (spray invisible gas as directed on canister and cork)
  4. Coravin Model One (insert needle as directed – pour then remove needle)
  5. Savino Plastic (carefully transfer wine into carafe – pour wine & allow floating lid to cover wine)
  6. Savino Glass (carefully transfer wine into carafe – pour wine & allow floating lid to cover wine)
  7. QikVin

Red (carefully transfer wine into QV using QikPour– push out air completely- pour wine and store)

  1. Second Red QikVin Unit
  2. QikVin

White (carefully transfer wine into QV using QikPour– push out air completely -pour and store upright in fridge)

  1. Second Refrigerated White QikVin Unit

Products slated to be tested:

  1. ETO
  2. Wine Squirrel
  3. RePour
  4. Air Cork
  5. Others

Assumptions:

 

Do testing at normal kitchen temperatures without having wine bottles or devices exposed to sunlight.

Provide Name of University: Concordia University Lab; Investigator; Type of Oxygen Probe

Graph should include: Names of red or white wines including grape variety and % ALC

Types of Graphs

  1. % Oxygen Saturation Showing Change in Oxygen Saturation
  2. Oxygen Concentration Over Time Showing Change in Oxygen Concentration mg/L

Axis on # of Days starting at 0; Use A Separate Baseline for Freshly Opened Bottle of Wine and Assumption

Protocol:

 

  1. Oxygen Probe is to be recalibrated at the beginning of each day observing barometric pressure and tempreatures.
  2. Each method of preservation should be compared at the same point in the process – wine after being poured into the glass and measured against its own baseline.
  3. Since “pouring” is part of the end users experience each sample must be poured.
  4. The probes testing bottle contains 3 ounces of wine, a limiting factor in the test.
  5. Since an open bottle of wine is more likely to consumed closer to the date of its opening the frequency of testing should be greater in the first 6 days of the test.
  6. Each preservation method should be tested against its own baseline but using the same vintage wine.
  7. Careful consideration should be made for day one in particular for the baseline and comparisons between all units recorded and made known. For example, Savino and the QikVin pour the entire bottle into the carafe.
  8. Can each preservation method fully utilize the entire bottle of wine without waste? Note temperature of refrigerated units.
  9. What considerations should be made for a data point that is an outlier, ie declining points on the graph.
  10. Pictures or video to document test are welcome including Drs. Speck & Madinger.

Days of Testing:

  • Day 1 – Baseline – Pour 3 oz of wine into the oxygen probe’s measuring bottle  (Biological Oxygen Demand Bottle).  (23 ounces remaining)
  • Day 2 – Pour another 3 oz and test.  (20 ounces remaining)
  • Day 3 – Pour another 3 oz and test.  (17 ounces remaining)
  • Day 4 – Pour another 3 oz and test.  (14 ounces remaining)
  • Day 5 – Pour another 3 oz and test. (11 ounces remaining)
  • Day 6 – Pour another 3 oz and test.  (8 ounces remaining) 
  • Day 9 – Pour another 3 oz and test.   (5 ounces remaining)
  • Day 12 – Pour another 3 oz and test.  (3 ounces remaining)
  • Day 15 – Pour another 3 oz and test.  (1) ounces remaining) 

Repeat Process with White Wine using Refrigeratio

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