Sachet Oxygen Uptake

The above graph plots the rate at which a Zorb sachet reduces the oxygen percentage in a half-full 750-ml wine bottle. Here, the oxygen percentage is reduced from the atmospheric fraction of 21% to 5% in 1-1.5 hrs. and to 1% in about 2 hrs., eventually leveling off close to 0%.

Critical to the speed of these sachets is the amount of sachet area exposed to the bottle headspace and the integrity of the seal, allowing the Zorb system to scavenge O₂ significantly faster and deeper than competing systems.

Kneading the sachet before inserting it in the Zorb helps to break up and mix the ingredients, as well as maximizing the amount of exposed surface area. This will increase the O₂ uptake speed.