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Wine closures

See under closures.

Emotional controversial discussions about the ideal closure for wine bottles often take place. The point of contention is which system is the "right" one for which wine. This is directly related to the second question, whether and to what extent oxygen is required for the development of the wine during bottle ageing or 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 the closure. In any case, corks (natural corks) are up to a factor of 3 or 4 more permeable than alternative closures such as conventional plastic corks or screw caps.

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Research at the Australian Wine Research Institute (AWRI) has shown that a controlled supply at a uniform OTR (Oxygen Transfer Rate) can have a positive effect on the aroma and colour of red wines in particular. However, the required amount depends on the...

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