A key to wine conservation lies in the glass–cork interface

Abstract

Abstract This study investigates the evolution of the oxygen barrier properties of the bottleneck–stopper system under conditions simulating the conservation of wine in the bottle (presence of model wine, storage position, and temperature) over a long aging period of 24 months. The results highlighted that the oxygen diffusion coefficient of the stopper alone is not modified regardless of the storage conditions. At 20°C, the presence of model wine favors oxygen transfer at the glass–cork interface, accounting for nearly 75% of total oxygen transfer in comparison to cork studied without model wine. Yet, the position of the bottle during storage, vertical (i.e. cork in contact with the vapor phase of the model wine) or horizontal (i.e. cork in contact with the liquid phase), does not influence the oxygen transfer. At higher storage temperatures (35 and 50°C), the barrier properties of the bottleneck–cork system remain stable up to 9 and 3 months, respectively. After this period, an alteration of the barrier properties is observed with an increase of the transfer at the glass–cork interface.