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Place the cap in the neck of the bottle and suck out the air using the pump. It will make an audible “click” sounds. It indicates that you have pumped enough and that the necessary vacuum level has been reached. The wine thus remains protected from oxidation phenomena and retains all its qualities for several days. Asking the question “how many times should I pump” is no longer relevant. The unique and patented vacuum indicator signals by the emission of an audible “click” that the optimal vacuum level is reached.