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Inert
gas systems work by injecting a gas, (usually Nitrogen or Argon) into
the wine bottle
which pushes the wine out and takes up the volume
displaced.
Each bottle
requires a tap and gas
connection which becomes expensive and unreasonably bulky as the wine
selection increases.
These wine
preservation systems are
also expensive to operate as the cost of gas cylinder fills,
rental and
delivery are not insignificant .
The taps also require maintenance and
cleaning.
There
are also major operational
shortcomings.
Bottles must remain fixed, dispensing is slow and every
glass poured must come from the same location, which is impractical for
a busy operation with multiple bartenders and servers.
Replacing empty
bottles is clumsy and slow, and sanitation is a constant issue. Patrons
sitting in the dining room may not be able to see the wines being
poured, and may not know what he or she is actually drinking.
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