Professor Gilles de Revel, Oenology Faculty,

University of  Bordeaux (Talence)

"We assessed Qivino's effectiveness at the Faculty of Oenology
 in 2008. One of the conclusions we came to was  that, with qivined wine,
the quality of the flavour and bouquet were preserved noticeably
better that with untreated wine. Moreover, we didn't detect
any difference between qivined bottles that had been kept
for three days and the same wine from newly opened bottles."