Cork and Closure Research Update
Work continues on what has become one of the most critical but little understood issues in wine chemistry, the role of oxygen and closure types on wine aging.
by Cyril Penn
Feb 2008 Issue of Wine Business Monthly
University of Bordeaux Studies Oxygen Movement through Closures New research conducted at the University of Bordeaux confirms what winemakers have long believed: corks allow a tiny amount of oxygen to enter a bottle of wine. Because cork will slowly allow very small amounts of oxygen into the wine after bottling, it has long been held that this property helps the wine to develop and age gracefully. In the past, researchers have not had a reliable method for measuring the amount of oxygen that ...
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