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Introduction

Introduction Introduction This issue of the Australian Journal of Grape and Wine Research presents the first publication originating from a large comparative study of the technical performance of various types of wine bottle closure, which is being conducted by the Australian Wine Research Institute (AWRI) in Adelaide. It can be argued that closing the bottle remains one of the greatest technical issues facing the wine industry. The winemaker can control many aspects of wine production to create a wine suitable for the marketplace, and yet there can be an unpredictable incidence of problems once the wine is bottled, due in large part to the properties of the closures used. There continues to be dissatisfaction amongst winemakers and consumers with the problems associated with the use of traditional cork closures, with many of these problems related to taint, particularly taints caused by trichloroanisoles (TCA). Problems related to the physical nature of corks are also of concern, and may be partly or wholly responsible for variability in the permeation to oxygen of individual closures which in some cases is thought to lead to the uneven development of bottled wine. However, until relatively recently few alternatives to traditional cork have been available. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Introduction

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Publisher
Wiley
Copyright
Copyright © 2001 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2001.tb00195.x
Publisher site
See Article on Publisher Site

Abstract

Introduction This issue of the Australian Journal of Grape and Wine Research presents the first publication originating from a large comparative study of the technical performance of various types of wine bottle closure, which is being conducted by the Australian Wine Research Institute (AWRI) in Adelaide. It can be argued that closing the bottle remains one of the greatest technical issues facing the wine industry. The winemaker can control many aspects of wine production to create a wine suitable for the marketplace, and yet there can be an unpredictable incidence of problems once the wine is bottled, due in large part to the properties of the closures used. There continues to be dissatisfaction amongst winemakers and consumers with the problems associated with the use of traditional cork closures, with many of these problems related to taint, particularly taints caused by trichloroanisoles (TCA). Problems related to the physical nature of corks are also of concern, and may be partly or wholly responsible for variability in the permeation to oxygen of individual closures which in some cases is thought to lead to the uneven development of bottled wine. However, until relatively recently few alternatives to traditional cork have been available.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jul 1, 2001

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