The oxygen contribution after bottling with a properly corked cork comes from the cork itself and not from the ingress of external oxygen.

The oxygen permeability of the corks and the wine storage conditions are key parameters to ensure its correct organoleptic state. These influence the evolution of still wine at both an analytical and sensory level.

The bottling process (regularity and control of oxygen ingress) has been reaffirmed as a critical and important point to achieve the desired wine evolution.

The position of the bottle after corking is essential, and the results obtained vary depending on whether it is stored vertically or horizontally.

The cork’s recovery time immediately after corking, from one to five minutes, must be respected, and bottles should not be moved or stored horizontally until this time has passed.

Otr evaluation in different closures

Understanding the basic principles of permeability.

Standardizing a reliable internal method to measure OTR.

Studying the behavior of different stoppers.

Evolution and traceability with qr/nfc technology

Defining a method for measuring permeability.

Evaluating this parameter under different conditions in the production of cork stoppers.

Otr evolution determination (i)

Identifying the production process parameters of stoppers that influence oxygen permeability (mg O2).

Studying the effects on the wine matrix.