This analysis is aimed at wineries that want to have more information about the effect of capping in its final product and cork companies that want to characterize their corks based on oxygen permeability.
One of the main causes of deterioration in wine quality during bottle aging is the oxidative phenomenon. Opportunities for oxygen exposure include the collection of oxygen during transfer to the line, the amount of oxygen at the time of bottling, and the ingress of oxygen through the closure during storage after bottling. In the latter case, the oxygen transmission rates (OTR) of wine closures can vary depending on the type of closure and strongly influence the evolution of wines during bottling aging.
Corks have been the traditional choice for wine bottling due to their physical and mechanical properties. Published data related to oxygen transmission rates show differences between natural corks and alternative closures. In general, wines sealed with alternative closures, such as synthetic and screw cap closures, exhibit extremely low or excessive permeability rates that promote reducing odors or oxidative deterioration respectively. On the other hand, wine covered with natural cork exhibits a moderate degree of oxygen exposure and allows the expression of optimal aroma attributes.