There is often an emotionally controversial discussion about the ideal closure for wine bottles. The point of contention is which system is the "right" for which wine. This is directly related to the second question, whether and to what extent oxygen for the development of the wine during the bottle aging or for the durability is required. The air in whitespace in the bottleneck may be sufficient, but this is mostly used at the bottling before closing with inert gas filled or vacuumized. Anyway are cork (Natural cork) compared to alternative closures like conventional ones Plastic corks or screw caps permeable up to a factor of 3 or 4.
Research at the Australian research institute AWRI (Australian Wine Research Institute) have found that there is a controlled supply in even OTR (Oxygen Transfer Rate) positive flavorings and colour especially from red wines. However, the amount required depends on the vine, With the red wine varieties Cabernet Sauvignon. Carmenère. Garnacha Tinta and Syrah Under different oxygen conditions, the studies showed that the OTR is a key factor in the development of the red berry aroma. In the meantime there are alternative closures, with which an individual oxygen supply is possible (see under micro-oxygenation and oxygen management ).
The demand for alternative closures has increased over the past 20 years due to the increasing problems with the corked emerged. This dreaded wine faults can be from barely noticeable to disgusting and at worst makes a wine impregnable. The discussions about it have become a real cultural controversy. The "cork apostles" believe that the use of other closures means a "culture shock" and one should not miss the "pop" when opening a wine bottle. We are happy to use the example that it is a sacrilege, one Château Mouton-Rothschild of 1945 like profane Mineral water open by turning a capsule.
The proponents of the screw closures or the "alternative closure fans", on the other hand, believe that it is easy to do without this noise if you use an unclouded one Weingenuss can expect. What does the use of different closures look like now? Around 60% of the world's wine bottles are still consumed by cork closed from cork oak (natural cork). Around a third of these are so-called cork granules (agglomerates or pressed corks) that are bound with the help of resin or glue. The tendency to use cork is falling due to the problem of cork tasters.
The most common alternative is the screw cap used, which is ideal for reclosure. Worldwide, around 15% of bottles are closed with an increasing tendency. However, there are a variety of other alternative closures. Known products are CorkScrewCape. dolphin. DIAM (flexible oxygen supply), glass corks. HISS. Capsules. Plastic corks. MAESTRO. Nomacorc (flexible oxygen supply), ProCork. STELVIN. Vinolok. VinPerfect (flexible oxygen supply) and Zork, Permanent closures are not suitable latches. cork stoppers and bottle stopper,
The tendency of other closure systems is constantly increasing at the expense of natural cork. Especially in New Zealand with 90% and in Australia with 60%, the share of alternative closures is extremely high, with the majority of twist locks. Also in France, where there were initially great acceptance problems, this is now increasingly being used for high-quality red wines. In the countries of Greece, Austria and Switzerland, more than half of all wines are alternatively closed with a rising trend. See also under the topic drum types. bottles. cork and wine vessels,