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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