Abstract: A method of preserving a liquid in a container comprises connecting a fluid flow line between a headspace of the container and a pressure modifying means and performing an operating cycle of the pressure modifying means during which the dynamic pressure in the fluid flow line is measured and compared to an initial target dynamic pressure value Pt. At the end of the operating cycle, a static pressure is measured in the fluid flow line and a pressure correction Pcorr is applied to the initial target dynamic pressure value to obtain an updated target dynamic pressure value Pt? for use in a subsequent operating cycle of the pressure modifying means. The pressure modifying means may be a vacuum pump for the preservation of still wines, or a gas supply for the preservation of sparkling wines. A corresponding system is also disclosed.

Abstract: This invention provides a method of and an apparatus for preservation of the contents of a part filled beverage container, such as an opened wine bottle (2). The method comprises the steps of removing gas from the container (2) until a first predetermined pressure is achieved; and supplying an inert gas to the container until a second predetermined pressure is achieved. To preserve the contents of a sparkling wine bottle, it is possible to supply a pressurising gas to the container until a third predetermined pressure is reached.

Abstract: Beverages, in particular wine, are preserved by forming an atmosphere within the container, above the liquid level, which will help to preserve the qualities of the beverage. In the case of still beverages, a subatmospheric pressure will be produced by placing a non-return valve in the mouth of the container and then evacuating air from the container. In the case of sparkling beverages, a superatmospheric pressure is produced instead. The pressure inside the container is produced by a motor driven pump and is controlled so that when a predetermined pressure level is reached, the pump stops pumping and the container is sealed.