Carbonic Acid Extractor for Wine by Vino Vinti

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Enhance the flavor and finish of a bottle of wine with VinoVinti which uses a new, patented technology to create nucleation, a process that allows excess carbon dioxide (CO2) molecules to come together, form a bubble and escape. Excess CO2 in a red wine tastes sharp and tannic, and white wines feel harsh and unbalanced on the palette.
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