AWRI Commercial Closure Trial
Flavor Characteristics — A recent closure trial conducted by AWRI supports the observation of many winemakers that cork finished wines compare favorably to alternatives in flavor complexity, development and balance. In this example, sponsored by the developer of a new coating polymer, bottled samples of wine finished under corks, screwcaps and synthetics were evaluated after 24 months of bottle age.
Results show the two cork-based products had superior expressions of fruit and “developed” flavors than the same wine bottled with alternative closures.
In this study, the samples finished under screwcap had significantly higher negative components than did the cork or synthetic closures.