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Study of still wines, cava and champagne according to different types of capping. Corkscrew function.

Funded by:
in the month of September 1996 and in the context of a framework agreement between the Rovira i Virgili University, the Catalan Institute of Cork and the Association of Cork Manufacturers of Catalonia, work began to carry out this study (1996-2000).

This study, proposed by the cork production sector in Catalonia itself, presents the work of more than three years of analysis of the most relevant concepts in the evolution of wines and comes to clarify what role corks play in the evaluation of wines It is no coincidence that the study is aimed at analyzing three basic aspects in the tap-wine binomial. The objective is to consider a global view of this relationship.

Undoubtedly, the sensory evolution of wines is important, and more so in a context where the consumer values the degree of this parameter very highly. But it is no less relevant to analyze the chemical evolution of these same wines and also to analyze the physical behavior of the corks. At the end of the day, the corks must be removed by people who also value, in their day-to-day life (for example in the restaurant), the behavior that the cork offers when removed from the bottle.