Closure (wine bottle): Difference between revisions
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* Historical applications no longer in use, such as wooden stoppers with cloth or wax |
* Historical applications no longer in use, such as wooden stoppers with cloth or wax |
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The choice of closure depends on issues such as the risk of [[cork taint]], oxygen permeability and desired life of the wine.<ref name=jg-fc>{{cite web|last= Goode |first= Jamie, Ph.D. ''Wines & Vines '' |date= August 2008 |url= http://www.winesandvines.com/template.cfm?content=57269§ion=features |title= Finding Closure}}</ref> Another factor is consumer reaction, with the wine-buying public in Australia and New Zealand positive to alternative closures, while opinion is divided among consumers of the United States.<ref>{{cite web|last= Asimov |first= Eric, ''The New York Times'': The Pour |title=How to Top It Off |url=http://thepour.blogs.nytimes.com/2007/01/25/how-to-top-it-off/ |date=January 25, 2007 }}</ref> In Europe, perceptions that associate screw caps with low-quality wine may be declining.<ref name=jg-fc/> |
The choice of closure depends on issues such as the risk of [[cork taint]], oxygen permeability and desired life of the wine.<ref name=jg-fc>{{cite web |last= Goode |first= Jamie, Ph.D. ''Wines & Vines '' |date= August 2008 |url= http://www.winesandvines.com/template.cfm?content=57269§ion=features |title= Finding Closure |deadurl= yes |archiveurl= https://web.archive.org/web/20090410040539/http://www.winesandvines.com/template.cfm?section=features&content=57269 |archivedate= 2009-04-10 |df= }}</ref> Another factor is consumer reaction, with the wine-buying public in Australia and New Zealand positive to alternative closures, while opinion is divided among consumers of the United States.<ref>{{cite web|last= Asimov |first= Eric, ''The New York Times'': The Pour |title=How to Top It Off |url=http://thepour.blogs.nytimes.com/2007/01/25/how-to-top-it-off/ |date=January 25, 2007 }}</ref> In Europe, perceptions that associate screw caps with low-quality wine may be declining.<ref name=jg-fc/> |
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Synthetic wine bottle closures may allow for a controlled oxygen transfer rate.<ref>Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines. J. Wirth, S. Caillé, J.M. Souquet, A. Samson, J.B. Dieval, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 15 June 2012, Volume 132, Issue 4, Pages 1861–1871, 6th International Conference on Water in Food, {{doi|10.1016/j.foodchem.2011.12.019}}</ref> |
Synthetic wine bottle closures may allow for a controlled oxygen transfer rate.<ref>Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines. J. Wirth, S. Caillé, J.M. Souquet, A. Samson, J.B. Dieval, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 15 June 2012, Volume 132, Issue 4, Pages 1861–1871, 6th International Conference on Water in Food, {{doi|10.1016/j.foodchem.2011.12.019}}</ref> |
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Revision as of 17:31, 9 August 2017
Closure is a term used in the wine industry to refer to a stopper, the object used to seal a bottle and avoid harmful contact between the wine and oxygen.[1]
They include:[2]
- Traditional natural cork closures ('corks');
- alternative wine closures, such as screw caps, synthetic closures, glass closures.
- Historical applications no longer in use, such as wooden stoppers with cloth or wax
The choice of closure depends on issues such as the risk of cork taint, oxygen permeability and desired life of the wine.[3] Another factor is consumer reaction, with the wine-buying public in Australia and New Zealand positive to alternative closures, while opinion is divided among consumers of the United States.[4] In Europe, perceptions that associate screw caps with low-quality wine may be declining.[3]
Synthetic wine bottle closures may allow for a controlled oxygen transfer rate.[5]
See also
References
- ^ winepros.com.au. The Oxford Companion to Wine. "stoppers".
- ^ "Beer and Wine Bottling Processes". Meheen. Retrieved 3 August 2014.
- ^ a b Goode, Jamie, Ph.D. Wines & Vines (August 2008). "Finding Closure". Archived from the original on 2009-04-10.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)CS1 maint: multiple names: authors list (link) - ^ Asimov, Eric, The New York Times: The Pour (January 25, 2007). "How to Top It Off".
{{cite web}}: CS1 maint: multiple names: authors list (link) - ^ Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines. J. Wirth, S. Caillé, J.M. Souquet, A. Samson, J.B. Dieval, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 15 June 2012, Volume 132, Issue 4, Pages 1861–1871, 6th International Conference on Water in Food, doi:10.1016/j.foodchem.2011.12.019
External links
- The Oeneo Closures Debate 2006 with Peter Ferriera, John Forrest, Peter Godden, Terry Lee and Jamie Goode
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