Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling

In recent years, as a consequence of higher market prices for cork and of the qualitative problems created by natural stoppers, the demand for alternative seals has increased remarkably . Since 1990, numerous manufacturers of plastic materials have begun production of synthetic stoppers for the clos...

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Bibliographic Details
Published in:European food research & technology 2003-06, Vol.216 (6), p.529-534
Main Authors: SILVA, A, LAMBRI, M, DE FAVERI, M. D
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Inertia
Permeability
Polyethylene
Studies
Wines
Wines and vinegars
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Summary:In recent years, as a consequence of higher market prices for cork and of the qualitative problems created by natural stoppers, the demand for alternative seals has increased remarkably . Since 1990, numerous manufacturers of plastic materials have begun production of synthetic stoppers for the closure of wine bottles. The application of the first experimental products was highly unsatisfactory and showed the need to carry out more research into the characterisation of the materials employed and their interaction with the "matrix wine". The object of this study was to estimate the mechanical characteristics of a particular kind of synthetic stopper and to compare the physico-chemical profiles of different Italian wines bottled with corks, or with synthetic stoppers made of expanded polyethylene, during the wine conservation phase. Analytical and statistical data produced give assurance that for these wine types, the employment of the synthetic stopper helps to increase the shelf-life of wines ready to consume within 1-2 years after bottling.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0687-2