What do I think of wine dispensing equipment that claims to preserve a partial bottle of wine for weeks? Slightly better than the risible pump vacuum stopper system, which removes one or two psi of pressure, leaving the other 85%+ of air inside the bottle. Pouring half a bottle of wine into a 375ml bottle immediately is plausible (though the bottle should be sparged with N2 first or better yet done inside a flushed cabinet) but this isn't what happens in the machines I see employed at wine bars.
One might as well open a bottle, pour it into ice cube trays, freeze the cubes, then microwave them individually when ordered. I'm sure some ass could invent the machine, and sell it to the credulous - of course, the biodynamic microwave costs extra.