winemanden
Senior Member
Researchers from the Comité Champagne have conducted successful trials with oxygen-free corks. Their aim is to prevent oxygen from entering the wine from the corks. This is because sparkling wine corks consist of about 80 percent air. When they are pressed into the bottle neck, their volume decreases and the air pressure in the cork cells increases. This causes the air contained in the cells to diffuse into the wine. Whether made of natural cork or microagglomerate, the phenomenon is almost identical for all corks.
Benoît Villedey, deputy head of the wine department of the Comité Champagne, explains: "Within three months of the bottles being sealed, the cork releases 2.5 to three milligrams of oxygen into the wine. This sudden influx of oxygen can lead to undesirable oxidative ageing."
copied from "Wein Plus"
Benoît Villedey, deputy head of the wine department of the Comité Champagne, explains: "Within three months of the bottles being sealed, the cork releases 2.5 to three milligrams of oxygen into the wine. This sudden influx of oxygen can lead to undesirable oxidative ageing."
copied from "Wein Plus"