Keep the freshness champagnes' aroma and fizz longer with this vacuum champagne stopper.
Pump-action top expels the air from within the Champagne bottle to keep the fizz in the bottle.
Bernoulli's principle states that as the speed of a moving fluid increases, the pressure within the fluid decreases. This is dictated by the law of conservation of energy. When wine is poured in the wine aerator, it's internal design creates an increase in the wine's velocity and a decrease in its pressure. This pressure difference creates a vacuum that draws in air which is mixed with wine for perfect aeration.
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