8mg/L of oxygen is the saturation point at which time the oxygen starts to damage the wine. It would be a figure such as this that they are working from. Researched and tested.
However you are partly correct in that the device assumes that all wines are the same in terms of structure and content as well as age. Similar to those vials of Hydrogen Peroxide that are sold at the register of bottle shops which promise to remove the sulphur dioxide from wine and prevent your hangover. Correct the H2O2 does bind and remove SO2 but that vial is a fixed volume and assumes that all wines are the same which they emphatically are not.
In short the science behind the Vinturi is sound, the execution will be variable. My advice is to go for it with young, robust reds but exercise caution with delicate or aged wines.
Statistically speaking 98% of wine purchased in Aust. Is consumed within 48 hours which means almost all wines are consumed young....blah, blah, blah
