Closures and oxidation

July 25th, 2016 | Bottles and bottling

[:en]

As this video explains, grape producers and wine makers invest an enormous amount of time and money (not to mention the love and attention), to grow the best fruit and make the best wine, and then entrust it’s entire future to one very small, and yet vital element – the closure. They say that a chain is only as string as it’s weakest link, but in the wine business we should be saying that our wine is only as good as the closure that we chose. So why do some people try to save a few cents by using a mediocre quality cork? The future of your wine depends on it!

Here at Castro Martin we have invested an enormous amount of time and effort in studying this, by testing various types of Nomacorc closures, and then monitoring carefully the almost imperceptible amounts of oxygen that penetrate the cork (using NomaSense equipment). Each type of closure allows different levels of OTR (Oxygen Transmission Rate), and by making various tests we can actually chose the perfect closure for our wine. The wine maker is, in effect, given a further opportunity to actually have an important influence over how their wine evolves (assuming that other storage conditions are constant).

I think this video explains the story quite well.
[:es]

As this video explains, grape producers and wine makers invest an enormous amount of time and money (not to mention the love and attention), to grow the best fruit and make the best wine, and then entrust it’s entire future to one very small, and yet vital element – the closure. They say that a chain is only as string as it’s weakest link, but in the wine business we should be saying that our wine is only as good as the closure that we chose. So why do some people try to save a few cents by using a mediocre quality cork? The future of your wine depends on it!

Here at Castro Martin we have invested an enormous amount of time and effort in studying this, by testing various types of Nomacorc closures, and then monitoring carefully the almost imperceptible amounts of oxygen that penetrate the cork (using NomaSense equipment). Each type of closure allows different levels of OTR (Oxygen Transmission Rate), and by making various tests we can actually chose the perfect closure for our wine. The wine maker is, in effect, given a further opportunity to actually have an important influence over how their wine evolves (assuming that other storage conditions are constant).

I think this video explains the story quite well.[:]

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