Abstract: Disclosed is a compressed air powered vacuum mechanism and method for enabling a user to lower atmospheric pressure in enclosed containers and thereby remove carbon dioxide and other entrained gasses from fluids, in this instance wine, in multiple enclosed containers. In a short time, the resulting wine will improve in taste and aroma and clarity, an improvement normally associated with wine that has been naturally aged for many months. A compressed air driven vacuum generator reduces the atmospheric pressure above the wine. When the atmospheric pressure is low enough the entrained gasses will quickly boil off the enclosed wine at room temperatures, disassociating from the fluid, without harming the wine. There are instances in the processing of wine and in keeping containers of food and drink fresh, where following the removing of gasses from the enclosed containers that the vacuum must be retained. This is optionally accomplished with a vacuum retaining on/off mechanism.