Opinions
R. Zironi, Professor of Oenology at University of Udine, Department of Food Sciences.
“The packed bottle can not be considered as a simple wine container, but an element that sometimes can contribute to its quality in a decisive way. In fact, it plays a very important role both in the maturation and in the refinement of the wine proper characteristics, and on the development of the effects subsequent to the cork release of undesired components or to the unsuitable condition in progress inside the bottle itself.
In others food branches, the use of active packing is widening, in order to preserve the product qualities or to manage its evolution during the time.

The same concept applied to the wine with the use of active stopper at modular permeability potentially represents the step further in the management of refinement. In fact, the technician will be able to choose the stopper suitable to his wine, according to the maturation type to be achieved”.