Until recently, creating a vacuum was a common method of keeping foodstuffs fresh longer. However, research revealed that removal of all the air causes the dissipation of good aromas. The latest preservation methods such as MAP (Modified Atmosphere Packaging) do not have this drawback. The foodstuffs are put into a protective atmosphere whereby the air in the packaging is replaced with a low-oxygen mixture of elements extracted from the air. The specific composition of this protective atmosphere varies according to the individual foodstuff. For wine and related products, the mixture in the Qi-filler ensures best storage.