[Growwine] Wine Bottle Closures

[John]

Most of the manufacturers of synthetic corks originally had some problems
which may have ben addressed. The hard plastic corks (Supreme?) were
dificult to remove and provided too much of a seal. Noma had their share of
problems as well. We tested them and had oxidation problems, the skin curled
up when inserted into the bottle, leakers, etc. They now have resolved most
of these issues, I believe. They have 4 different ones that I am familiar
with. The cheapest is really only for maximum 12 month storage so you have
to choose the correct one to suit your needs. Sabate made the Altec and had
lots of TCA problems that took years to resolve, but now they have a
reasonably priced synthetic called the Diam and I have used them as an
amateur for years. The KW Winemakers Club has gone through 20 or 30 thousand
of these with no problems that I am aware of. Several wineries in the area
use them.
 
At Kacaba, we use only good quality corks (cost about $.50 ea). If we were
to choose an alternative , we woud go screw cap. We sell to a lot of
licencees (restaraunts) and they tell us that they and their customers
prefer corks first, then screw cap and finally synthetics.
 
John

  _____  

From: growwine-bounces at littlefatwino.com
[mailto:growwine-bounces at littlefatwino.com] On Behalf Of J & A Baker
Sent: November 13, 2007 8:40 AM
To: Growwine
Subject: [Growwine] Wine Bottle Closures



I'm looking for some feedback on the above.

 

After 26 years of using regular corks, with some nominal / occasional loss,
I switched to Noma (synthetic) Corks.

 

Now I am not certain that it was a good decision so I am hopeful of
receiving some comments on others observations.  I have not experienced
serious problems but I do have some concerns about freshness and possible
oxidation.  I know that a western US winery undertook a 4 year study on
closures and determined that screw caps were the best.  In fact, they even
selected a particular type of screw cap to use in their winery.
Unfortunately, screw caps do not appear to be a reasonable option for home
winemakers.

 

As a part of that comment they alluded to the fact that synthetic corks
might be TOO tight, locking in an amount of oxygen when it is corked.  Maybe
my concern is unwarranted but observations of others would be appreciated.

 

Many thanks,

 

Alan Baker


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