There have been numerous interesting threads on storing opened wine and I
don't doubt more are coming :-). However, I don't recall anything about the
use of oxygen absorbers to help preservation. Does anyone know if oxygen
absorbers are used in the wine industry? You may have come across them with
packaged foods, usually as little packets containing iron oxide marked "do
not eat" with names like Oxy-eater. Oxygen absorbing beer bottle stoppers
can be bought, eg. www.wineandhop.com, but I have not seen them for wine.


--
James V. Silverton
Potomac, Maryland, USA