University
The experimentation of KORKEDTM PRO stopper properties is conducted in Italy in co-operation of the University of Udine, prestigious landmark for the oenologic Italian world.

The Department of Food Sciences is a branch of the Food Technologies Institute, founded in 1980, when the University of Udine instituted the Faculty of Agriculture. Several professors hold remarkable tasks in domestic and international food organizations.

This Department is also the Italian location of the FLAIR FLOW European Project, which is involved with the results disclosure of the agriculture and food research.

”“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”.

R. Zironi, Professor of Oenology at the University of Udine and President of University Course in Winery and Oenology.