Vintners are split on their views of how to seal wines to keep the quality and freshness intact during shipping and storage. The wine ends up being a hit on the dinner table if the sealing method is a success. If not, the wine is judged undrinkable.
Synthetic corks are a growing technique of sealing wines, but some traditionalists refuse to change the time-honored method of sealing their precious cargo with cork closures.
The cork becomes an insignificant item to the buyer when they can be removed easily and the contents are distinctly flavored and fresh. But if the wine has turned to vinegar because the cork is dry and brittle, then the cork becomes an important item.
Most corks are carved from the bark of an oak tree that grows in Portugal and in other Mediterranean countries. The quality of the bottle's contents are destroyed because the fiber of the cork can be attacked by a fungus.
Some vintners are combating the cork's flaws by using methods to ensure that molds, bacteria and yeast are removed from the cork wood before processing. The microorganisms from the cork can be killed by boiling it. Afterwards, they're flattened, cut into strips and carved into bottle corks.
Synthetic corks are formed from plastic compounds and have been found 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.Make particular you are buying specific
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Screw on caps for wine bottles are made from tin or aluminum and form a seal that can last much longer than the 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.
Crown caps are also part of a growing trend to find a way to successfully seal wines. It has long been used in the sparkling wine market during the fermentation process. The ceremonial aspect in opening the bottle of wine is eliminated even though the crown cap provides a tight seal.
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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