ZORKS

[Waldo]

Do you think these are suitable for long term storage of wines?

 

[grapeman]

Who knows for sure. They are too new to have a track record for long term storage. How are they working out for you there Waldo? Easy to apply as advertised? I know they look good even if not a normal classic look.

 

[Waldo]

Who knows for sure. They are too new to have a track record for long term storage. How are they working out for you there Waldo? Easy to apply as advertised? I know they look good even if not a normal classic look.

No track record here either appleman. The wine I used them on is long gone

I did kinda like them though they were somewhat of a pain to put in the bottle. I have since learned that putting them in some very hot water first eases that chore somewhat.

 

[JWMINNESOTA]

I just like saying it....ZORKS !

 

[grapeman]

Yea, I can just picture Scoobie Doo or is it Shaggy saying "Zorks!" instead of "Zoink".

 

[Waldo]

Well, I did find this info.............
Executive Summary
Provisor was engaged by ZORK as a Third Party testing agency to conduct a comprehensive independent assessment of the ZORK closure. The trial work was conducted on bottles of Yalumba 2003 Pewsey Vale Riesling, sealed with ZORK V1 and ROTE (screw-cap) closure at Yalumba’s Angaston bottling facility on March 24th, 2004. This document summarises the progress of work, and interpretation of the results of analysis of the wines, during the first 38 months (1143 days) following bottling. It also describes the outcome of Oxygen Transfer Rate (OTR) analysis conducted during mid-2008 on the current ‘STL’ closure.
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All analysis was conducted according to procedures outlined in the Standard Measurement Protocols for the trial. Key closure performance results are: SO2 </TD>
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The concentration of free and total SO2 initially decreased more rapidly immediately after bottling in wines sealed with ZORK V1 than with screw-cap, and according to data generated in other studies, than wines sealed with ‘Reference 2’ cork closures. This is attributed to the oxygen present inside the plunger of ZORK V1 closures.
After this initial drop, the rate of decline of free and total SO2 in the wine sealed with ZORK V1 has been consistently slightly higher than that sealed with screw-cap.
This work indicates that ZORK V1 offers a shelf-life of approximately 3.7 years. This may be extended by increasing the initial concentration of SO2 in the wine. Depending on the composition of the wine (principally pH), such an increase may require a short period of storage prior to commercial release to reduce the sensory effect of an elevated concentration of SO2.
The expected shelf life of wine sealed with the ZORK V5 is 4.2 years. This increase has resulted from the reduction in the volume of air contained in the plunger. </TD></TR>
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Sensory </TD>
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Sensory analysis was not repeated on this analysis occasion. The results are therefore unchanged from those reported on 30 March 2007, after 24 months of storage.
At that stage, there were specific differences between the wines sealed with ZORK V1 and screw-cap. After 24 months, the only trends (defined as the observation of a significant difference between the wines on at least 3 consecutive occasions) were the ongoing observation of a "Flint/rubber" aroma in wine sealed with screw-cap (a consistent trend over a period exceeding 18 months); and the observation of higher "Acidity" on the palate of these wines.
The general observation was that the wines sealed under screw-cap exhibit some characters consistent with ‘reductive development’, and those sealed with ZORK V1, ‘oxidative development’. These observations were consistent with the technical performance of the closure systems (eg oxygen transmission rate; OTR), and the composition of the wines.
There was no evidence to suggest that either closure has caused the introduction of a taint, nor removed wine aroma or flavour (scalping). </TD></TR>
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OTR </TD>
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OTR measurements are normally conducted on a Mocon brand instrument, in which a sensor measures the amount of oxygen passing through or past the system under test, which may be challenged by air, or pure oxygen. As air contains approximately 21% oxygen, results of systems challenged with air must be mathematically corrected to allow comparison with those using oxygen. Results in this document are expressed as mL 100% O2/day.
The OTR was measured only to the 6-month stage of the principal trial. To that point, it was 0.015 mL O2/day for the ZORK V1.
Subsequent to the completion of the primary trial, further OTR analysis was conducted in mid-2008 on the current ZORK STL closure by Gunn Labs, in New Zealand.
This showed a mean OTR of 0.011 mL O2/day; lower than previously reported, and also lower (&amp; with lower standard deviation) than published values for natural cork </TD></TR></T></TABLE>