Wine Preserver Gas for Wine, Whiskey, and more, Argon Wine Presever for Wine Preservation, Argon Gas with Wine Bottle Stopper, Preserves White & Red Wine Up to 30 Days

To sample many different bourbons and ryes from my collection, I don't tend to drink through a given bottle over a period of years.Due to that delay, air can take its toll on the taste and specifically the original VIBRANCY of smell, palate and finish. The best way around that is to use an inert gas to displace as much of the bottle air as possible (or perhaps a great vacuum but that's hard to maintain).If you weren't paying attention in chemistry, an inert gas ("noble" gas) like argon has its electron valence (outer "shell") full and therefore doesn't need to pull electrons from other atoms and won't freely give away it's own in an effort to achieve a more stable, lower energy state...hence, it doesn't interact/react with or change what it contacts and is "inert."Oxygen is in the air and is of course very aggressive (its outer valence is 2 electrons shy of being full), so since it's aaalmost there, it's very aggressive and it's not what you want playing with your whiskey (or wine, etc.) over an extended period.If you go through a rotation of just a few bottles at 2-3 drinks most days before opening something else, when it comes to whiskey, you'll be fine. Wine drinkers know they need to finish their bottle relatively quickly and it comes down to electron valences. In my case, I might not come back to a whisky bottle for 2 years or more. It doesn't mean I don't like it. It could, but it could mean I want to save/savor because I'll never find that bottle again or just want to try other things for a while. If I don't use the argon, which is how I started because the web is full of information saying you can keep your bottles with a good seal, in a cool place, out of the sun, forever practically, then the flavor dulls, and eventually gets pruney and then vinegary. At that point it's a "drain pour."So I've moved to this brand which has more argon concentration than another brand I've used. Nitrogen is better than oxygen but is not fully inert. I'll leave the debate on degrees of relative interaction and benefit between argon and nitrogen to others. For now, my whiskey and therefore my "investment" and enjoyment benefit from the use of argon and this product. I won't go without it.

So far, so good, 36 puffs and no end in sight. Will see how far this bottle goes, shorter puffs on next one to test. This product works as advertised. Used it on all fill levels in bottles, with last smallest (100ml) amount after 5 days. No signs of degradation. Wines were pinot noir and chardonnay from vintages 2012-2016.This is a more economic solution to manage consumption than a Coravin, and frankly a Coravin takes counter space we don't want to donate. Also, the Coravin wine would be at ambient temperature rather than serving temperature (PN slightly above "cellar" - 60ish+, whites 10 degrees cooler). (Frig is too cold for red or white to drink, OK to store a treated bottle upright, remove and let warm. If a red is "flabby" at 75 degrees, there is a reason - too warm. If a white doesn't taste good warmer than frig temp, it isn't a well made wine.) Since we're not going to AC the house below mid 70's, the Coravin doesn't work. Maybe it could for you. In the absence of a "unit" Ar bottles work well.Argon is an inert gas, heavier than air so gravity is your friend (unlike old age). Not much is needed. Please be aware diffusion is a physical process that will eventually cause oxidization even for Argon treated wine because the top of the bottle still holds 21% oxygen (along with .93% Argon). For the technically inclined you can probably find the diffusion coefficients and do the arithmetic on the integrated diffusion equation to calculate a concentration curve. (Can't offer any help. No technical books.)I will be curious to see how Ar does with an old wine. I doubt it will be perfect because a 20+ year old wine opens in oxygen, fades over time. If it is enough to preserve a top bottle for 2 days, it wins.August 2018, forgot to update ... Got about 105 puffs from one can (no fewer, could have been a few more). This makes it a fair purchase at the listed price. Nothing has changed since I wronte this. It does keep fine wine for days. You should open the bottle, pour what you wish, spray Ar, recork without letting significant time elapse. If another glass is desired, repeat. Don't wait to apply the Ar to drink both (or however many) glasses.To the ArT team: Go Boilers!

I have used many wine preservers and this one - so far - has been the best. I have only tested it for a max of 2 days so i still can’t say it will work great for a longer period of time (but most of the time I finish a bottle of wine in less than 2 days). After 1-2 days wine tasted the same and the aromas were the same as a just opened bottle. Some vaccum preservers worked ok for me but they always removed the aroma of the wine. With Art the taste and aroma remain exact the same. Lets see if this holds true if the wine is kept preserved for a longer period of time.**Update**I have tested this for close to one week and wine tastes the same. Only a couple of complains:- Using the recommended 2 seconds (difficult to be sure you are using exactly 2 seconds so i think a good assumption is i have been using 2-3 seconds no more) it only last 20 or so times- When the can is close to the end it stills makes noise of argon coming out of the can but it doesn’t preserve the wine. I guess the pressure at this point is low and not enough argon gets in the bottle. So i have wasted a couple of bottles of wine because of this.

Argon is what winemakers blank at the top of wine and tanks to keep oxygen off Good morning. This is the same thing and I can. It's heavier than nitrogen and works better. You get a new cork with each order. The corks work perfectly.