Abstract

[Autom. eng. transl.] To date, in fact, it can be assumed that the synthetic stoppers are suitable for the closure of wines to be consumed young, mainly white, while there is not enough experimental information to support their use for structure red wines, especially if aged. In this regard, scientific research is posing the problem of extending the period of observation of wines corked with alternative systems to cork beyond 24 months of storage, introducing in the experiments both more structured wines and screw closures, very common across the ocean.
Original languageEnglish
Pages (from-to)20-22
Number of pages3
JournalPACKAGING & BOTTLING INTERNATIONAL
Volume2006
Publication statusPublished - 2006

Keywords

  • bottling
  • cork
  • stopper
  • synthetic closures

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