Abstract: A manually operated wine vacuum device that evacuates air from a partially filled bottle of wine or other oxygen-sensitive liquid prior to storage includes: (a) a body that defines a chamber; (b) a one-way de-aeration valve, and (c) a stopper that is adapted to be inserted into the interior of the bottle through the bottle's opening such that the interior of the bottle becomes in communication with the de-aeration valve which is configured so that gas flows into the chamber when the pressure in the chamber is lower than that of the interior of the bottle but gas does not flow into the interior of the bottle when the chamber is at a higher pressure. An open bottle abuts a collar formed in a recess region of the body as the bottle is coupled to the stopper and a piston slidably disposed within the chamber removes gas from the interior of the chamber when the piston is activated.