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Closure is a term used in the
The Oeneo Closures Debate 2006
with Peter Ferriera, John Forrest, Peter Godden, Terry Lee and Jamie Goode Wine packaging and storage {{drinkware-stub
Closure is a term used in the wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...
industry to refer to a stopper, an object used to seal a bottle and avoid harmful contact between the wine and oxygen
Oxygen is a chemical element; it has chemical symbol, symbol O and atomic number 8. It is a member of the chalcogen group (periodic table), group in the periodic table, a highly reactivity (chemistry), reactive nonmetal (chemistry), non ...
.winepros.com.au.
They include:
* Traditional natural cork closures (' corks')
* Alternative wine closures, such as screw caps, synthetic closures and glass closures.
* Historical applications no longer in use, such as wooden stoppers with cloth or wax
The choice of closure depends on issues such as the risk of cork taint
Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/b ...
, oxygen permeability and the desired life of the wine. Another factor is consumer reaction, with the wine-buying public in Australia and New Zealand being positive towards alternative closures, while opinion is divided among consumers in the United States. In Europe, perceptions that associate screw caps with low-quality wine may be declining.
Synthetic wine bottle closures may allow for a controlled oxygen transfer rate.Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines. J. Wirth, S. Caillé, J.M. Souquet, A. Samson, J.B. Dieval, S. Vidal, H. Fulcrand and V. Cheynier, Food Chemistry, 15 June 2012, Volume 132, Issue 4, Pages 1861–1871, 6th International Conference on Water in Food,
Some natural cork closures may be "easy open, easy to recork", removing the need for a corkscrew.
See also
* Alternative wine closure *Aging of wine
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids ...
References
External links
The Oeneo Closures Debate 2006
with Peter Ferriera, John Forrest, Peter Godden, Terry Lee and Jamie Goode Wine packaging and storage {{drinkware-stub