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» TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2

5th International Symposium “Rencontres Internationales Du Rosé”
MARSEILLE, 22 January 2019
The Rencontres Internationales du Rosé bring together scientific, technical and viticulture stakeholders from around the world in a symposium dedicated to research and targeted understanding of ros...
Published on: 05/09/2018
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TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION - THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES. PART 2

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 potential risk of such a scenario is the danger of wines producing ‘reductive’ characters after bottling.

Published on 24/11/2005

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