The Science Behind Repour

Repour is designed around a standard 750 ml bottle of wine under the assumption of 5 pours and around its ability to absorb the oxygen from 1500 ml of air:...
Josh Berry
Why Refrigeration Keeps Opened Wine Fresh a Bit Longer

Why Refrigeration Keeps Opened Wine Fresh a Bit Longer


Repour Founder and Scientist Tom Lutz describes the oxygen science behind how opened wine goes bad and why refrigeration keeps it fresh a couple of days longer than at room temperature.
Tom Lutz
Oxygen in Wine: Friend or Foe? Part 1

Oxygen in Wine: Friend or Foe? Part 1


Is oxygen in wine its best friend or worst enemy? The familiar pop of a cork and glasses clinking announce it’s time to see what a winemaker’s art + time has produced. Does this wine need to “open up”? Do we need to “lay it back down”?  Is it at the perfect drinking age? These are all questions that venture into the complex chemistry of wine and its development over time.  Sitting squarely at center stage in this complex evolution is a seemingly simple molecule – oxygen or O2.
Tom Lutz