Bottle cap

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There are emotional and controversial discussions about the ideal closure for wine bottles and which system is the "right" one for which wine. This is directly related to the second question of whether and to what extent oxygen is required for the development of the wine during bottle ageing and for its shelf life. The air in the empty space in the neck of the bottle may be sufficient, but this is usually filled with inert gas or vacuumised during bottling before sealing. The corks (natural corks) are more permeable than alternative closures such as conventional plastic corks or screw caps by a factor of up to 3 or 4.

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Oxygen transfer rate

Research at the Australian Wine Research Institute ( AWRI ) has shown that a controlled supply of oxygen at a constant OTR (Oxygen Transfer Rate) can have a positive effect on the aroma and colour of red wines in particular. However, the amount required depends on the grape variety. For the red wine varieties Cabernet Sauvignon, Carmenère, Garnacha...

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Bottle cap

Closures

Oxygen transfer rate

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