Wine bottle closures

Jamie Goode

We are entering an important stage in the long-running debate on wine bottle closures. Whereas before there were relatively few tested alternatives to cork, a wide range of alternative closures are now available to winemakers who have found current levels of cork taint unacceptable. In addition, many cork companies have been busy researching ways of reducing the level of taint and improving their quality control.

How do winemakers choose among the various closure solutions? Are metal-lined screwcaps, with their super-tight seal, suitable for ageing of fine wines? Is a specific level of oxygen transmission ideal for wine development in bottle? How do the various alternatives to cork perform? And does cork have a future?

In addition, this debate has led winemakers to focus on the previously neglected area of post-bottling wine chemistry: the latest research on this important topic is summarized in this unique book.

This book:

•  Offers a serious, data-focused treatment of the science surrounding closures

•   Is written by a leading wine journalist who is also a PhD scientist, and is familiar with the complex issues involved

• Is unbiased, giving a fair treatment of the issues, and not tainted by a crusading tone

• Recognizes the areas of uncertainty that remain

• Despite its technical nature, is highly readable

Paperback, 150 pages; ISBN 0-9553035-0-8; £12 /US$18/Aus$25 
MAY 2006

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