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Oxygen management and closure critical to wine quality.
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Initial results of a German study from the Geisenheim Research Center clearly demonstrate that oxygen control during bottling has a significant effect on wine development. In fact, researchers found that if bottling processes weren’t managed appropriately, it caused irrevocable damage to the wine and its post-bottling development.
Consistent with recent findings from a French study that revealed that oxygen transfer rates (OTRs) through a wine bottle’s closure can be a primary influence of wine development over time, this study shows that the combination of controlled bottling and a closure with the appropriate OTR enables winemakers to effectively manage the wine aging process and minimize the occurrence of fault and inconsistency.
Initiated by Nomacorc, the world’s leading producer of alternative wine closures, and carried out by the Geisenheim Research Center, the study began in July 2008. It explores the influence of different bottling conditions on Riesling grape development, specifically:
-Range of oxygen that a wine can be exposed to during bottling
-Influence of bottling conditions on headspace oxygen content
-Impact of headspace oxygen content on wine development
-Ways wineries can protect their wines against oxidation
“Ultimately, we found that if bottling conditions are well-managed, then oxygen transfer rates (OTRs) through the closure influences wine evolution in a more pronounced manner,” said Dr. Stéphane Vidal, global director of enology for Nomacorc. “Conversely, before winemakers can shape wine evolution through closure OTR, oxygen ingress at bottling must be under control.”
Contact: Katie Myers Richards Partners for Nomacorc 214–891–5842