What's Killing Your Wine?

Acetobacter (Acetic acid bacteria) 

Here is the science: Once the cork pops, oxygen rushes in, contacts the alcohol, and sparks oxidation. Acetobacter then throws a party, turning that beautiful alcohol into acetic acid and water.

Result? Your premium wine basically becomes expensive vinegar.

About Acetobacter

Can we actually stop this? 

Scientifically speaking? No, it’s a natural law.

But, by leveraging vacuuming and inert gas protection, you can slow down the clock, put oxidation on pause, and savor your wine for much longer.