Wine Preservation – New wine preservation technology for restaurants, bars and hotels

Necessity is the mother if invented.

This is certainly the case for Armando Lewis, CEO of one of New Jersey's leading wine merchants, who led him to develop the patented VINFINITY® wines. Save wine the system.

In late 1990, Armando opened two restaurants in Hoboken. Of course, as Armando was one of the leading wine quality retailers and his choice of wine-by-on-glass offering to his customers was at the center of his mind for his new restaurants. He needed a wine preservation system to ensure that every glass of wine he sold was of optimum quality of service.

While consulting his restaurant owners about their wine-keeping systems, he discovered that there are two basic ways to preserve wine:

  1. Inject gas to replace air while the bottle is emptied.
  2. Practice vacuum on open wine bottle to remove air.

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

  • Each bottle required its own tap valve and plumbing preparation which meant that in order to deliver a reasonable range of wines by the glass a huge system was needed.
  • Since these systems use only about 4psi, the actual distribution speed was very slow. Also, pouring all the glass must come from the same dispensing site this became impractical for its busy process that had bartenders and multiple servers. Replacing empty bottles during service was a clumsy and slow process.
  • The operation of the system was found to be expensive, as the cost of filling, delivering and renting a nitrogen gas cylinder was not cheap.
  • Plumbing requires constant maintenance. If the tap mechanism is not completely connected, the gas will escape from the mechanism and empty the entire nitrogen gas tank.
  • Because wine was flowing through the mechanism of pipes and taps, it was found that sanitation was an ongoing problem and that cleaning procedures must be carried out where the tap mechanisms are cleaned in a manner similar to how beer lines are cleaned.

The inert gas system solution was completely impractical for his restaurant, so he drew his attention to the other way to keep wine in an open bottle which uses a vacuum on the wine bottle after serving the liquor. for Save wine A system that uses a vacuum to close the bottle to be effective, the open wine bottle must be sealed with an accurate vacuum when the liquor has been served.

So one wine supplier provided him with the only commercial wine discharge system on the market at the time to be tested at his other restaurant. This system is a single-user, single-site system that uses a small electric pump that is activated every time it is re-packed and bottled with the required vacuum.

Armando felt a lot of frustration that he faced in great operational difficulties with this vacuum system as well.

  • It was found that it took up to 6 seconds or more to properly evacuate the wine, which was simply impractical in its environment.
  • Since the system can only close one bottle at a time, employees were constantly waiting to use the system. Furthermore, due to the limited volume of the vacuum pump, the system can not be used more than 15 times in any 5-minute period according to the manufacturer's instructions.
  • He was in only one area of ​​his bar, so staff and servers from the other side of the bar had to walk into the system every time they served liquor.
  • Its customers also complained about the continuous noise of the vacuum pump when used by staff.
  • He discovered a lot of inconvenience that when he wasn't there, the staff would just close the bottles at the end of the service. This completely defeated the entire purpose of the system. If he wanted to vacuum only seal liquor at the end of the night he would have bought a hand vacuum pump for a few dollars and not spend thousands of dollars on his vacuum system.

It was clear to Armando that the existing wine preservation technique had serious practical and practical limitations. Most people would simply struggle with a system however, before Armando took over the wine business in the family, he was a mechanical engineer in the hydraulic, medical and medical industries. Two proven methods of wine preservation available were clear to him that the simpler, more flexible, less expensive and more reliable than the two was the vacuum preservation principle.

His solution to the problem was simplicity itself. A system with a single central vacuum supporting multiple ports was the best solution. A prototype of prefabricated components was built, and after extensive testing and development, proved to be highly effective.

The result of his creativity is Save wine A system called Vinfinity which has 3 patents and is now built under license from a pathology company called Pneumadyne.

Vinfinity® offers a silent multi-user, multi-site system with less than 2 seconds response time. Quite simply, the Vinfinity central discharge unit has a powerful vacuum pump and a vacuum tank. Standard half-inch pipes connect the vacuum tank to any quantity of vacuum stations that fit the bar or restaurant. The pump creates a vacuum that is stored in the tank and in the pipe to each vacuum station. When the wine is served, a special stopper is placed in the wine bottle and a vacuum gun is placed in a vacuum station on the stopper. Since the micro vacuum is already created inside the system when the suction gun is pressed against the stopper, the vacuum is pushed into the bottle. This takes less than two seconds even if there is only one glass of wine remaining in the bottle. When the bottles are closed, the vacuum level in the tank decreases each time until the vacuum level in the tank reaches 23 HG. At this point, the vacuum pump starts for a few seconds and adopts the vacuum level in the system up to 25 HG before closing. (It is still possible to close the liquor when the pump is turned on).

As for the problem of staff in re-closing the bottles only at the end of service when there was not? Well, think about that too! He included the Anti-Fraud Counting feature in the program that allows him to see how many times the system was used during a day or shift.

Necessity is really the mother of invention.

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