Tappo alternativo cercasi

[Autom. eng. transl.] The objective hitherto reached by innovative closures has been to cover a slice of the market that finds itself having to use the synthetic stopper for reasons of cost optimization, above all with reference to the capping of medium-low range products, for which the requirements minimum closures are: • adaptability to the needs of an industrial capping (dimensional regularity, which minimizes the risk of interruption of the bottling chain, etc.); • absence or minimal migration of extraneous compounds into the wine (residues of glue, solvents, plasticizers, hardeners, compounds used in surface treatments, etc.); • chemical and microbiological inertia that in no case alters the taste or aroma of the bottled product; • economic and technical functionality adapted for the capping of fast-rotating wines and the most sensitive products (white wines, rosé wines, light red wines). What has been said highlights the need to continue studies on several levels of attention. On the one hand it is necessary to carry out the appropriate technical and analytical checks of the caps placed on the market and to correlate the results of each specific type of stopper with the wine to be bottled. In fact, based on the general characteristics of sealing and permeability of synthetic stoppers, it may be necessary to modify the technology of preparation of the wine for bottling. This modification should also be modulated according to the type of wine: white or red, young or aged and therefore destined to a different refinement period in the bottle. In the case of cylindrical stoppers other relevant aspects concern the differences in knowledge and experience of the relationship between the type of bottle, wine and cork. In the case of the cork material, the scientific and technical information is greater, given that the use of this type of cork was born with the bottling of the product, while for the synthetic cork it is necessary to broaden the knowledge to be able to correlate the product with each other , the container and the cap. In fact, although the closing mechanism is very similar, the synthetic material on the one hand allows a standardization of the production process and therefore a greater reproducibility in the corks, on the other hand it can originate behaviors that differ from that of the cork with the consequent necessity to acquire more specific information for the different applications. 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.