The studies on permeability
The purpose of controlled micro-oxygenation procedure is to achieve a wine stable and with better characteristics,
both chemicals and sensorial, than the
one never submitted to any treatments. The usage
of approximate stoppers may lead to a sensible deterioration
of all organoleptic properties; consequently,
the role of the closure is determinant to obtain
the correct refinement level and to avoid that in the
bottle:
• might create a space excessively reductive;
• might be oxidations or precocious ageing reactions of the product;
• might be unwanted cessions.
Up to today the process of permeability of all the closures available was subdued: this means that the producer or the winery had not the possibility to decide the level of permeability they wanted for their wine. KORKED™, on the contrary, is the only stopper that allows to pre-determine the correct permeation to the gas, presenting different typologies and levels to choose within, according to the characteristic of each wine. The graphic shows, on considering permeability, the position of KORKED™ closures within the ageing and maintenance areas in comparison with the main closing systems available on market.