Wine may be preserved during aging only if it is bottled with a high-quality cork. Cork plugs, regardless of their quality, as well as the cheap agglomerates made out of glued cork shavings, may release an unpleasant cork side taste in the wine. A cork, which has been in contact with mould, develops a repulsive musty smell. Cork producers spare no efforts in improving the technology for cork production.

Many winemakers rely on alternative types of corks. Synthetic corks are quite popular, especially with winemakers from the New World countries. They still allow to preserve the ritual of removing the cork, which is valuable phase for many wine connoisseurs, at the same time eliminating the risk to encounter a “corked” wine.

Most of the wines produced by Vinprom Rousse are bottled with synthetic corks, and the tendency is to increase the share of this material.

Before we decided to introduce synthetic corks, we made a series of tests. We analyzed the chemical and organoleptic characteristics of wine, the response of various types of corks to extreme temperatures and their qualities as a barrier between wine and air.

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