Repour Wine Saver
Food & Beverages, 5001 1st Avese, Cedar Rapids, Iowa, 52402, United States, 1-10 Employees
Phone Number: +19*********
Who is REPOUR WINE SAVER
OUR STORY Repour was invented by Tom Lutz, a Ph.D. scientist and entrepreneur who had a hunch that oxygen-absorbing chemistries would create a far better method of wine preservation than ...
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Headquarters: 5001 1st Avese, Cedar Rapids, Iowa, 52402, United States
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Date Founded: 2017
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Employees: 1-10
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Revenue: Under $1 Million
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Active Tech Stack: See technologies
Industry: Food & Beverages
SIC Code: 5199
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Frequently Asked Questions Regarding Repour Wine Saver
Answer: Repour Wine Saver's headquarters are located at 5001 1st Avese, Cedar Rapids, Iowa, 52402, United States
Answer: Repour Wine Saver's phone number is +19*********
Answer: Repour Wine Saver's official website is https://repour.com
Answer: Repour Wine Saver's revenue is Under $1 Million
Answer: Repour Wine Saver's SIC: 5199
Answer: Repour Wine Saver has 1-10 employees
Answer: Repour Wine Saver is in Food & Beverages
Answer: Repour Wine Saver contact info: Phone number: +19********* Website: https://repour.com
Answer: OUR STORY Repour was invented by Tom Lutz, a Ph.D. scientist and entrepreneur who had a hunch that oxygen-absorbing chemistries would create a far better method of wine preservation than existing expensive, gadgety, and ineffective methods. The result is Repour, the very first wine preservation stopper to use active and continuous oxygen absorption to save wine for extended periods. WHAT MAKES REPOUR SO EFFECTIVE? Repours secret is in its patented approach to oxygen absorption. Oxygen is the frenemy of wine; while it opens up the wine when a bottle is originally opened, its presence through time destroys it. By removing the dissolved oxygen from the wine itself (in addition to the air above the wine) Repour STOPS AND REVERSES the degradation process. When the bottle is opened back up again, the wine will still be in its original, freshest state. Other systems remove or displace some (but not all) of the oxygen in the air, but more critical to wine preservation, they do not remove all of the oxygen from the wine itself, so they only extend the wine for a day or two.
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