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Permeability Analysis
The method used by KORKED™ to determine
the permeability to oxygen through the closures
for wine bottles was experimented first in Italy in
2001 by the University of Udine and abroad, in
France, by the influential Faculty of Enology at the
University Victor Segalen in Bordeaux 2.
Analysis method.
The bottles are filled up with a particular solution
containing an oxygen extremely sensitive substance
(indigo carmine), that turns its colour while
oxidizing.
At this tage the solution is yellow and it corresponds
to the status of maximum reduction (due to the
presence of a reducing agent).
The oxygen that enters the bottle make the
solution turn into green and blue, the latter being
the colour of indigo carmine at the status of
oxidation. The amount of oxygen that permeates
the closure during time units is micrometrically
measured using a spectral photometer.
In the picture you can see the colour difference
in the liquid subject to different concentrations of
oxygen:
Colour a : oxygen absence
Colours b – d : progressive oxidation
Colour e : 100% liquid oxidation
Using this method there is the advantage to
follow the oxygen permeation evolution for long
periods on large amounts of bottle samples
stoppered with the same closure, therefore with
high statistic reliability.
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