We chose three wines, at different price points, with different cork quality, to test if Coravin preserves wine: 1.Viognier from France 2.Pinot Noir from California 3.Cabernet Sauvignon from France

1. CORAVIN
Stop opening, start tasting.
True or false?

2. „
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Why we did it?
The challenge
We had 120 wines to analyse on GC/MS
for our wine-recipe pairing tool (www.delipair.com)
The idea
We used Coravin to preserve analysed wines, and drink them later,
after secondary sensory analysis.
The fun part
The analysis of 120 wines was hard work, seriously. But analysing
three more to see if they oxidized with Coravin or not was fun. For
our scientists at least.

3. „
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How we did it?
The wines
We analysed 120 wines, 89 of these closed by cork. From here
we chose three, at different price points, with different cork quality,
to test if Coravin preserves wine:
1. Viognier from France
2. Pinot Noir from California
3. Cabernet Sauvignon from France
The test
Each of wines was analysed three times:
1. at first Coravin injection
2. three weeks later at second Coravin injection
(at this point we uncorked the bottle, and left it in room
temperature with the cork pushed in by hand)
3. two weeks after uncorking the bottle

4. „
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Oxidation markers
For each wine concentration levels
of 54 chemical aroma compounds
were measured.
For the Coravin report we chose 26
compounds, ones being above level of
detection for each round of test.
The diagram on the left shows 3
compounds associated with wine
oxidation (colour bars). The greyed
compound (methionol) is transforming
into (methional) during wine oxidation.
Elevated levels of compounds are a clear
sign of these wines being oxidised.
First lets take a look at wine oxidation markers
two weeks after bottles were uncorked.
First analysis

5. „
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Oxidation markers
It’s not so straightforward here.
After going through a lot of scientific
publications about wine oxidation, our
interpretation is as follows:
Coravin extraction effects wine
remaining in the bottle in a way micro
oxygenation does. Therefore Coravin is
not neutral.
To know if this change is destructive to
wine we have to dive deeper.
Let’s compare previous results with situation
three weeks after first Coravin injection.
First analysis

6. „
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Aroma change
The conclusion is simple. Aroma palates
of each wine were significantly reduced,
with most compounds concentration
lowered to 40%- 80% of the original
level.
Our tasting of these wines confirmed
machine generated results. They weren’t
vinegar yet, but were non-descriptive,
bland liquids.
Below, the behaviour of 23 compounds, excluding
oxidation markers, two weeks after bottle uncorking.
First analysis

7. „
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Aroma change
Let’s go back two weeks and see results
after the second Coravin injection.
First analysis
These are in line with our theory of the
micro oxygenation effects of Coravin
injections. The effect on the aroma
palate of wines is mostly positive, with
compounds concentration increase up
to 40% in most cases.
But as they say “there is no such thing
as a free lunch” and some aromas
took a hit. Mostly ones associated
with freshness (apple or pear like).

8. „
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Conclusion
Coravin gives you four takes on a bottle of wine
and a month to finish it (in our humble opinion!)
First analysis
Yes, Coravin works, and as diagram shows,
it does a more than decent job of
preserving wine aromas. It is even able to
turn some of them up to eleven. But
neutral for wine it is not.
You know, in this world nothing can be said
to be certain, except death and taxes, and
wine oxidation.
Disclaimer
We are not affiliated to Coravin in any way.
We bought Coravin set with our own
money. We like it and will keep using it.
Wine’s aroma levels

9. Got the recipe?
Looking for the right wine?
Pair it at
www.delipair.com