FreshKeep's oxidizing prevention
technology has been verified by the following instituions
| EW's Wine & Beverage Preservation Method Validations
|
 |
Japan Food Research Laboratories
www.jfrl.or.jp/e/
Validation 1 ? The oxidization of wine (Chart 1)
It has been verified as fact that once the cork seal is extracted from the bottle
and as time progresses, oxygen levels within the wine increase thus causing the
onset of acidification. In this test, wine was continually exposed to atmospheric
oxygen for the full test period.
|
Chart1
Time
Elapsed |
Oxygen (mg)/L |
Temp. (Celsius) |
Start
|
1.5
|
22 |
| 1 day |
2.3 |
23 |
| 2 days |
3.6 |
21 |
| 3 days |
4.2 |
23 |
| 6 days |
5.4 |
22 |
Test results by Oxygen Analyzer Device
(DOL-40Type, DKK Corporation) |
Validation 2 ? WHYNOT disallows the increase of oxygen levels within the
wine (Chart 2)
In this test the WHYNOT Cork-changer was attached to the bottle and is used to
extract the cork while replacing it with a replacement plug. This was performed
on seven bottles. During a period of seven days the bottles were analyzed to measure
the level of oxygen remaining inside of the bottle. Tests showed that the bottles
using the WHYNOT method did not show an increase in oxygen levels while the bottles
without the system had increased.
|
Chart2
Time
Elapsed |
Oxygen (mg)/L |
Temp. (Celsius) |
Start
|
1.1
|
21 |
| 1 day |
1.2 |
22 |
| 2 days |
1.0 |
23 |
| 3 days |
1.3 |
23 |
| 6 days |
1.2 |
23 |
| 7 days |
1.3 |
24 |
Test results by Oxygen Analyzer Device
(DOL-40Type, DKK Corporation) |
Two red and white wine varieties were applied the WHYNOT method and capped with
the WHYNOT Plug. The wines were analyzed at three day intervals using the dispensing
WHYNOT Shooter unit until exhausted at 36 days.
Analyzed samples concluded
the differential uptake of dissolved oxygen observed would not have significant
negative sensory impact over the 36 day test period. Samples analyzed
for dissolved oxygen taken throughout the 36 day period showed between 1.5 and
1.9 ml/L.
