See under Vacuuming.
Term for the process of extracting air (oxygen) from a container or packaging and thus creating a vacuum. The liquid or food contained in the container is thus made more durable, because any microorganisms contained in the air are also removed. In viticulture, this prevents or at least limits oxidation or spoilage of the wine. There are also small hand pumps that can be used to protect opened wine bottles from spoilage and/or taste impairment. Vacuuming belongs to the large group of numerous preservation measures. There are the following applications:
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