A picture of a 19th century device that preserved wine through carbonation

The Carbonicateur Pini debuted in 1898 as a device designed to preserve wine in barrel through carbonation.  It was felt that young wine, which still had carbonation, was attractive due to its pungency.  As the carbonation faded, the wine came across as flat and stale as it was exposed to more oxygen.  It was felt the pumping the wine full of carbonation could fend off oxygen contact.  Research and meetings about the use of carbonation appear to have gained favor during the second half of the 19th century.  The Carbonicateur Pini is a 30 kilogram device that allows the user to carbonate barrels of various sizes at the rate of 100 hectoliters per day. It uses a tube and metal pipes with tiny holes to inject the gas into the wine.  The pressure of the barrel may be regulated.  The inventor hoped it would gain popularity in southern France and Algeria.  It was even felt that it could improve wine.

Carbonicateur Pini. 1898. [1]

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[1] Le Progrès agricole et viticole, Volume 29. 1898 URL: https://books.google.com/books?id=floEAQAAIAAJ&pg=PP1#v=onepage&q&f=false