Modelling oxygen ingress through cork closures. Impact of test conditions

Cardoso, Ana C. Lopes; Rajbux, Chandisree; Silva, Cristina L. M.; Poças, Maria de Fátima Tavares

doi:10.1016/j.jfoodeng.2022.111105

Cited by 3 publications

(1 citation statement)

References 20 publications

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“…Different authors studied the permeability of different types of stoppers (natural cork stoppers, agglomerated, microagglomerated or synthetic stoppers) [17][18][19][20] and others the permeability of the natural stoppers of different qualities [21,22]. It had been determined most of the oxygen diffuses out of the cork into the bottles during the first 12 and 24 months of storage [23].…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Production Process on the Natural Cork Stoppers Permeability and Its Impact on Still Wine Aging

Verdum,

Jové

2023

Preprint

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The importance of oxygen role during aging process of wine has been long known. Many articles evaluating oxygen inlet for different wine stoppers have been published. However, none of these have studied the impact of the natural cork stoppers production process over oxygen inlet. At the moment, a standardized methodology widely accepted for measuring the oxygen transfer rate (OTR) and/or oxygen permeability of the stopper does not exist. Thus, this article is focused on the aging process (the final phase of the winemaking) and aims to test how some production process of natural cork stoppers impact on the stoppers permeability using chemiluminescence methodology and how also this affects wine ageing. In this study it has been seen that some of its processes such as the application of a surface treatment modify the permeability of the stopper. Surface plays an important role in the corks stoppers production and allows an easier insertion and extraction of the stopper into the bottle, avoiding leaks and homogenizing the stoppers. It was shown that the cork stoppers sample with surface treatment 1 had three times higher oxygen transfer rate than the cork stoppers sample with surface treatment 2 after one year of evolution. The two groups of stoppers had the same in terms of dimensions, density, visual class, batch and manufacture, the only difference between them was the surface treatment used. A red wine was corked with these two types of cork stoppers and its evolution was monitored up to 30 months of ageing. Differences were observed in the evolution of the wines both in certain oenological parameters such as the free SO2, the colour and the evolution of the polyphenols as well as at the sensory level. The wine corked with the stoppers of treatment 1 presented a faster evolution and a higher valuation in the sensory tastes of months 12th, while from the 18th month it presented an over evolution, and the score was below that of the wine with the corks of treatment 2.The data collected in this study shows that the differences observed with the chemiluminescence methodology of cork permeability test at a laboratory level are transferred to wine at the cellar. Therefore, it paves the way to standardize chemiluminescence as a methodology for permeability testing of cork stoppers. This opens a new field for the regulation of the permeability of natural cork stoppers by type of surface treatment applied.

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Section: Introductionmentioning

confidence: 99%

The Influence of the Production Process on the Natural Cork Stoppers Permeability and Its Impact on Still Wine Aging

Verdum,

Jové

2023

Preprint

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The chemical composition and antifungal activity of cork from Quercus variabilis

Niu,

Li,

Sun

et al. 2024

Wood Sci Technol

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A key to wine conservation lies in the glass–cork interface

Chanut,

Bellat,

Gougeon

et al. 2023

PNAS Nexus

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This study investigates the evolution of the oxygen barrier properties of the bottleneck/stopper system under conditions simulating the conservation of wine in the bottle (presence of model wine, storage position, temperature) over a long aging period of 24 months. The results highlighted that the oxygen diffusion coefficient of the stopper alone is not modified regardless of the storage conditions. At 20°C, the presence of model wine favors oxygen transfer at the glass/cork interface, accounting for nearly 75% of total oxygen transfer in comparison to cork studied without model wine. Yet, the position of the bottle during storage, vertical (i.e., cork in contact with the vapor phase of the model wine), or horizontal (i.e., cork in contact with the liquid phase) does not influence the oxygen transfer. At higher storage temperatures (35°C and 50°C), the barrier properties of the bottleneck/cork system remain stable up to 9 and 3 months, respectively. After this period, an alteration of the barrier properties is observed with an increase of the transfer at the glass/cork interface.

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Modelling oxygen ingress through cork closures. Impact of test conditions

Cited by 3 publications

References 20 publications

The Influence of the Production Process on the Natural Cork Stoppers Permeability and Its Impact on Still Wine Aging

The Influence of the Production Process on the Natural Cork Stoppers Permeability and Its Impact on Still Wine Aging

The chemical composition and antifungal activity of cork from Quercus variabilis

A key to wine conservation lies in the glass–cork interface

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