Closure (wine bottle) explained

Closure is a term used in the wine industry to refer to a stopper, the object used to seal a bottle and avoid harmful contact between the wine and oxygen.^[1]

They include:^[2]

• Traditional natural cork closures ('corks');
• alternative wine closures, such as screw caps, synthetic closures, 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, oxygen permeability and desired life of the wine.^[3] Another factor is consumer reaction, with the wine-buying public in Australia and New Zealand positive to alternative closures, while opinion is divided among consumers of the United States.^[4] In Europe, perceptions that associate screw caps with low-quality wine may be declining.^[3]

Synthetic wine bottle closures may allow for a controlled oxygen transfer rate.^[5]

Some natural cork closures may be "easy open, easy recork", removing the need for a corkscrew.

See also

• Alternative wine closure
• Aging of wine

External links

• The Oeneo Closures Debate 2006 with Peter Ferriera, John Forrest, Peter Godden, Terry Lee and Jamie Goode

Notes and References

1. winepros.com.au. Web site: The Oxford Companion to Wine. stoppers. 2008-12-14. https://web.archive.org/web/20080820075008/http://www.winepros.com.au/jsp/cda/reference/oxford_entry.jsp?entry_id=3072. 2008-08-20. dead.
2. Web site: Beer and Wine Bottling Processes . Meheen . 3 August 2014.
3. Web site: Goode . Jamie, Ph.D. Wines & Vines . August 2008 . Finding Closure . dead . https://web.archive.org/web/20090410040539/http://www.winesandvines.com/template.cfm?section=features&content=57269 . 2009-04-10 .
4. Web site: Asimov . Eric, The New York Times: The Pour . How to Top It Off . January 25, 2007 .
5. 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,