A look at synthetic closures

Angela Silva

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

In the packaging of wine, in relation to glass bottle, wich is still the excellent container for the product, great importance is attributed to the type of closure used. In literature different types of closures used to seal the wines are now available. The major benefic of synthetic closures is that they eliminate the incidence of cork taint, caused by natural and technical cork use. However, this does not mean that wines closed with other types of closures are totally free of any threat of taint. Another problem is the absorption of flavour aroma compounds into corks that causes loss of fruity/bouquet. The wide range of OTR for synthetic closures is due to the large selection of available products with several OTR values.
Lingua originaleEnglish
pagine (da-a)12-14
Numero di pagine3
RivistaITALIAN FOOD MATERIALS & MACHINERY
Stato di pubblicazionePubblicato - 2012

Keywords

  • Critical aspects
  • Flavour scalping
  • Oxygen Transmission Rate (OTR)
  • synthetic closure

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