ddetermination of the evolution of oxygen permeability along the different manufacturing conditions of the corks and the effect of this parameter on the evolution of still and sparkling wine

The evolution of the wine is extremely dependent on the amount of oxygen that the wine receives during its preparation and subsequent aging. After bottling, oxygen exposure depends on the efficiency of the closure.

The aim of the project is to define a method of measuring permeability and to evaluate this parameter under different conditions of the production of corks in order to draw up a catalog of corks with different permeabilities.

This study is one innovative pilot project that is part of the Operational Groups of the European Association for Innovation (AEI) in the field of agricultural productivity and sustainability. The current project integrates four relevant companies in the Catalan cork sector J. Vigas SA (which will act as leader), Tapones y especialidades de corcho SA (TESA), Manuel Serra SA and Francisco Oller SA