After a soft start, the choice of synthetic stopper instead of natural cork is more and more widespreading among the wine producers. The reason for this change ha sto be found in the ability of the synthetic material to solve some cork problems.

First, the annoying smell of cork is eliminated: the active stopper can not be attacked by the natural mechanisms of the Trichloroanisole (TCA well known as “smell of cork”) and of the Tetrachloroanisol (TeCA known as “smell of mould”.

The absence of any element release characteristic of a 100% non-toxic material and the complete resistance to the crumbling grant the complete recycling and make the synthetic stopper more reliable than the natural cork.

On the other hand, the limit of this stopper is the low permeabilty to oxygen (from 1 to 700 times lower than natural cork), with the result of an evolucion lack of the bottled product.