WHYNOT's patented oxidizing prevention method allows for a new superior quality level (QL3)of wine’s by-the-glass that has never been attained before. The key differences is in the cork re-sealing environment upon opening the bottle and zero exposure to oxygen after serving..

Compare with other conventional wine-saver methods.

Quality Line	Wine-saving Methods	Cork Re-sealing Environment	Length of exposure to oxygen after opening	Length of exposure to oxygen after every serving	Oxidizing Prevention Performance Level
QL3		Nitrogen gas	ZERO	ZERO	100% Prevention
QL2	Commercial Wine Preservation/Dispenser Cabinet Systems	Atmospheric air	User Discretion*	Zero	Oxidation occurs but slowed
	Spray Can Gas Replacement	Atmospheric air	User Discretion*	User Discretion*	Oxidation occurs but slowed
QL1	Air vacuum method	Atmospheric air	User Discretion*	User Discretion*	Oxidation occurs but slowed

*Depends on how long it takes the user to re-seal after opening. Estimated time: Under 2 minutes.

At WHYNOT we figured that if you are going to serve an opened bottle of wine by-the-glass each serving has to be fresh and served in its untainted, natural state no matter how long its been opened. WHYNOT was developed to meet these standards.

By-the-glass Criteria	Requirement	WHYNOT Wine-saving System	Other Commercial Wine Preservation Methods
Wine Freshness	Displacement of oxygen with nitrogen from moment of opening bottle	ZERO exposure of oxygen to wine from time of cork extraction to last drop of wine in bottle	Wine exposed to air from time of cork extraction, therefore oxidation occurs.
Untainted, Natural State of Wine	Minimal nitrogen gas pressure injection	WHYNOT uses a minimal level of N2 gas pressure (0.003 Mpa) into bottle so as not to affect the wine’s aroma’s and flavors.	Other methods inject several times more nitrogen gas pressure than WHYNOT which puts stress on the wine leading to possible negative effects on aroma and taste.
	Gravity dispensing	WHYNOT’s Shooter dispenser uses gravity to “pour” the wine (as would one normally do!) into the wine glass.	Other methods use high gas pressure to “push” the wine out into the glass which again puts stress on the wine leading to possible negative effects on aroma and taste.
	Hygienic Dispensing Environment	Wine is poured directly from the spout into the Shooter cup to the wine glass ? short distance from bottle to glass without tubing. Also, very hygienic and easy to clean. Just rinse with warm water.	Wine travels through long re-usable plastic/silicon tubing. After each serving, wine remnants are left behind within the tube and exposed to air making it prone to bacteria buildup and unwanted odors.

"WHYNOT and Wine Oxidation" By Dr.Ronald Jackson