Wine Preservation – New Wine Preservation Technology For     

Wine Preservation – New Wine Preservation Technology For  


Necessity is the mother if Invention.

This certainly proved to be the case for Armando Luis, CEO of one of New Jersey’s leading wine merchants, which led him to develop his patented VINFINITY® wine-by-the-glass wine preservation system.

In the late 1990’s Armando opened 2 restaurants in Hoboken. Naturally, as Armando was one the areas Eternal Vino leading wine retailers the quality and selection of his wine-by-the-glass offering to his customers was uppermost in his mind for his new restaurants. He needed a wine preservation system to ensure every glass of wine he sold was of optimum serving quality.

As he consulted fellow restaurateur friends about the wine preservation systems they were using, he discovered there were two basic methods of wine preservation:

Injecting an inert gas to displace the air as the bottle empties.

Exerting a vacuum on the opened wine bottle to remove the air.

When Armando installed an inert gas system he quickly discovered major operational difficulties. -Inert Gas wine preservation systems work by injecting an inert gas, usually Nitrogen, into the bottle, which pushes the wine out of a tap mechanism and takes up the volume displaced.-

Each bottle required its own tap valve and plumbing set up which meant in order to offer a reasonable selection of wines by the glass he needed a very bulky system.

As these systems typically only use about 4psi, the actual dispensing speed was very slow. Also, as every glass poured had to come from the same dispense location this became impractical for his busy operation that had multiple bartenders and servers. Replacing empty bottles during service was also a clumsy and slow operation.

He found the system was expensive to operate, as the cost of the Nitrogen gas cylinder fill, delivery and cylinder rental was not inexpensive.

The plumbing required constant maintenance. If the tap mechanism was not connected perfectly the gas would simply escape from the mechanism and empty the entire Nitrogen gas tank.

As the wine was flowing through tubing and tap mechanism, he found sanitation was a constant issue and that a cleaning procedure had to be implemented whereby the tap mechanisms would be cleaned in a similar manner to how beer lines would be cleaned.

The inert gas system solution was completely impractical for his restaurant so he turned his attention to the other method of preserving wine in an opened bottle which is applying a vacuum to the wine bottle after the wines were served. -In order for a wine preservation system that uses a vacuum to seal the bottle to be effective, the opened wine bottle must be resealed with a precise vacuum when the wines have been served.-

So one of his wine suppliers supplied him with a the only commercial wine vacuum system on the market at the time to trial in his other restaurant. The system is a single-user, single-location system that utilizes a small electrical pump that is activated each time the wine bottled was resealed with the required vacuum.