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

Wine & Wood between Science, Technology and Market
Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
Published on: 06/11/2019
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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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