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Just to drop in briefly on beer brewing and the O2 topic, there may not be much to take away for wine, but it's good background reading if you're ever going to give any sort of low DO a try. The following is from themodernbrewhouse who are using lowO2 approaches to maximise and maintain flavour...

Interesting, but I guess it needs a split batch test. This seems to start the same sort of religious debate as Hot Side Aeration does in the beer homebrew community. If you don't let o2 in k-meta doesn't need to react with it for removal, but can you keep o2 out end to end with wine? No cap on...

Not Norway, but closer... some ideas for sources I have in the UK. Powder: Chemical company link Soap ingredients company link

I just bought one fully kitted out with accessories along with the bottle washer. Steve did ask me to leave a review, as the AIO Wine Pump isn't actively marketed outside forums and word of mouth. Being in the UK I suffered delivery, import duty and VAT charges on top - and it's still worth...

@Ty520 Forced pressurisation of Beer in stainless steel, is usually done in a Brite Tank, or attempted in a Keg.