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Bottling and Distribution

Innovative and sustainable oenological solutions to raise acidity and control microbial threats while maintaining sensory characteristics and color
Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
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Published on: 05/12/2021
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The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage
Mariola J. Kwiatkowski, George K. Skouroumounis, Kate A. Lattey and Elizabeth J. Waters, AGJWR Volume 13, Number 2, 2007, 81-94
This paper presents the results from an investigation to assess the development of a Cabernet Sauvignon wine bottled with different closures including a screw cap (ROTE, roll-on-tamper-evident) and...
Published on: 11/27/2007
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Origin and fate of 2,4,6-trichloroanisole in cork bark and wine corks
Robert F. Simpson and Mark A. Sefton, AGJWR Volume 13, Number 2, 2007, 106-117
2,4,6-Trichloroanisole (TCA), which is a major cause of cork taint in bottled wine, is already present in the bark of living cork trees to the extent that it can account for the majority of inciden...
Published on: 11/27/2007
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EFFECTS OF BOTTLE CLOSURE TYPE ON CONSUMER PERCEPTIONS OF WINE QUALITY
Anna B. Marin, Emily M. Jorgensen, James A. Kennedy and Jordan Ferrier, Am. J. Enol. Vitic. 58:2:182-191 (2007)
The effects of natural cork, synthetic cork, and screwcap closures on wine consumer perceptions of the quality of commercial wines bottled for 33 months were examined in two experiments. The first ...
Published on: 09/24/2007
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OXYGEN BRINGS NEW LIFE TO CLOSURE DEBATE
Nancy MILLS, Paulo LOPES and Miguel CABRAL
The chemistry of winemaking and wine development is complex and not fully understood. However, it is clear that oxygen exerts a significant influence during most if not all stages of the process. In
Published on: 09/24/2007
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White wine from New Zealand and Australia for Canada
A wine and food negotiant located in Montreal, Canada, is looking for Reserve and Special Reserve white wine from New Zealand and Australia. The company is working with one of the main supermarket ...
Published on: 07/18/2007
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DISSOLVED OXYGEN MEASUREMENT: A NEW STANDARD FOR QUALITY CONTROL?
M. MOUTOUNET(1), and VIDAL J.C. (2): (1)UMR- Sciences Pour l’Oenologie 2 place Viala 34060 Montpellier (2) Unité Expérimentale d’œnologie de Pech Rou
In general, the presence of oxygen is potentially linked to wine alterations. In wine, oxidation depends on the oxygen concentration and on the time of enrichment. In general in enology, a forced o...
Published on: 06/26/2007
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OXYGEN ADDITIONS DURING VINIFICATION AND THE IMPACT ON WINE. 1ST PART
Michel VALADE, Isabelle TRIBAUT-SOHIER, Denis BUNNER, Clément PIERLOT, Dominique MONCOMBLE, Dominique TUSSEAU, Technical Services of the CIVC
Pasteur wrote in 1864, “wine is made, and matures, essentially transforming itself from a young wine to an older wine almost exclusively by the influence of air”. Yet, modern enology has largely si...
Published on: 05/29/2007
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BOXED WINE TRENDS DRIVE BIB TECHNOLOGY ADVANCES
It is the dawn of a new age in bag-in-box® for wine. Fifty years since the invention of the package, and more than 30 years since its first application for wine in Australia, bag-in-box is changing d
Published on: 12/19/2006
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EFFECT OF STORAGE CONDITIONS ON THE EVOLUTION OF BOTTLED WINES
Carole PUECH, S. VIDAL, J-F. PEGAZ, C. RIOU, P. V.UCHOT
Once bottled, wines do not cease to evolve. In fact, the opposite occurs. The storage conditions of wines after bottling influence their quality and potential for long term conservation. Sensory and
Published on: 11/19/2006
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QUALITY CHARACTERIZATION OF WINE CORK STOPPERS USING COMPUTER VISION
Costa, A.;Pereira, H. Journal International des Sciences de la Vigne et du Vin France, 2005, 39 (4) 209-218
Image analysis techniques were applied on the surface of wine cork stoppers (tops and lateral cylindrical surface) of seven commercial quality classes to characterize their porosity. An increasing ...
Published on: 07/23/2006
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CLOSURE BOOK RELEASED
UK scientist and wine journalist, Dr Jamie Goode, has released a book on closures for wine. Goode, who has written extensively on technical matters associated with wine in recent years, has taken a b
Published on: 06/23/2006
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CORK FOREST AT RISK FROM ALTERNATIVE CLOSURES FOR WINE
The Independent reports that the move away from traditional stoppers made of cork threatens the survival of one of Europe's most important wildlife habitats, according to a study by the conservatio...
Published on: 05/20/2006
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TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2
Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
It is probable that in the future the majority of wine producers will be using closures with lower and more consistent oxygen permeation than the closures that they currently use. The greatest pote...
Published on: 11/24/2005
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TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 1
Peter GODDEN, Kate LATTEY, Leigh FRANCIS, Mark GISHEN, Geoff COWEY, Matthew HOLDSTOCK, Ella ROBINSON, Elizabeth WATERS, George SKOUROUMOUNIS, Mark SEF
An important outcome of the Australian Wine Research Institute's research on wine closures is the recognition that when a wine is bottled under different closures, different wines begin to be created
Published on: 11/24/2005
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MEMBRANE FILTRATION EFFECTS ON AROMATIC AND PHENOLIC QUALITY OF CABERNET SAUVIGNON WINES
J.P. Arriagada-Carrazana, C. Sáez-Navarrete E. Bordeu Journal of Food Engineering 2005, 68 (3) 363-368
The effects to membrane filtration (using a pilot system with a 1.2 ìm prefilter and a 0.65 ìm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was stu...
Published on: 11/01/2005
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