UC Davis researchers to test flavor differences from using corks vs. screw caps
An age-old debate and a study that may have implications for packaging choices that brewers make…
To help winemakers determine the best caps for their wine bottles, researchers at the University of California, Davis, are studying the performance — specifically the variability — within different types of closures. Their goal is to determine whether consumers can taste the difference in wines that are bottled and capped exactly the same — a difference that could be attributed only to variation among each type of wine closure.
More >> UC Davis.
This will likely be more consumer flavor perception focused, but I’m sure they’ll be referencing similar work by Dr. Michael Qian-Comparison of Screwcap and Cork Closures on Oxygen Permeability and Flavor Development during Postbottle Aging, Oregon State University, Corvallis