When it comes to sealing wines to keep the quality and freshness during shipping and storage, vintners have different views. If the sealing method is a success, the wine ends up being a hit at the dinner table. But if not, then the wine will be judged as undrinkable.
A growing technique of sealing wines are synthetic corks, but there are traditionalists who prefers the time-honored method of using cork closures to seal their wine.
The cork becomes an insignificant item to the buyer when they can be removed easily and the contents are distinctly flavored and fresh. But the cork becomes all important if it's dry and brittle and the wine has turned to vinegar.
Most corks are carved from oak tree barks that grows in Mediterranean countries and Portugal. The quality of the bottle's contents are destroyed because the fiber of the cork can be attacked by a fungus.
Certain methods are used by some vintners in order to combat the cork's flaws and ensure that the bacteria, yeast, and mold from the cork wood is removed before processing. Boiling the cork in water helps to kill the microorganisms in the cork. They're cut into strips after they've been flattened and carved into bottle corks.
From plastic compounds are where synthetic corks are formed and they're able to reduce the risk of wine contamination. Many vintners believe that they convey a slight chemical flavor to the wine and also have a disadvantage of being difficult to remove from the bottle.
When it comes to screw on caps, they're made from aluminum or tin and form a seal that can last longer than traditional cork closures. But vintners are reluctant to use screw tops on their fine wines because customers identify that type of seal with cheap wines.
Also part of a growing trend to find a way to successfully seal wines are crown caps. In the wine market, this has been used during the fermentation process. But although a tight seal is provided by the crown cap, when it comes to opening a bottle of wine, the ceremonial aspect is eliminated.
At a home gathering or restaurant, no one wants to open a bottle of wine to find that's it's turned to vinegar. The purchaser is disappointed and the vintner suffers a loss. That's why the making of wine closures is the number one priority of wine manufacturers.
A growing technique of sealing wines are synthetic corks, but there are traditionalists who prefers the time-honored method of using cork closures to seal their wine.
The cork becomes an insignificant item to the buyer when they can be removed easily and the contents are distinctly flavored and fresh. But the cork becomes all important if it's dry and brittle and the wine has turned to vinegar.
Most corks are carved from oak tree barks that grows in Mediterranean countries and Portugal. The quality of the bottle's contents are destroyed because the fiber of the cork can be attacked by a fungus.
Certain methods are used by some vintners in order to combat the cork's flaws and ensure that the bacteria, yeast, and mold from the cork wood is removed before processing. Boiling the cork in water helps to kill the microorganisms in the cork. They're cut into strips after they've been flattened and carved into bottle corks.
From plastic compounds are where synthetic corks are formed and they're able to reduce the risk of wine contamination. Many vintners believe that they convey a slight chemical flavor to the wine and also have a disadvantage of being difficult to remove from the bottle.
When it comes to screw on caps, they're made from aluminum or tin and form a seal that can last longer than traditional cork closures. But vintners are reluctant to use screw tops on their fine wines because customers identify that type of seal with cheap wines.
Also part of a growing trend to find a way to successfully seal wines are crown caps. In the wine market, this has been used during the fermentation process. But although a tight seal is provided by the crown cap, when it comes to opening a bottle of wine, the ceremonial aspect is eliminated.
At a home gathering or restaurant, no one wants to open a bottle of wine to find that's it's turned to vinegar. The purchaser is disappointed and the vintner suffers a loss. That's why the making of wine closures is the number one priority of wine manufacturers.
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