Corks are not corks … the corks are there mainly to control the long term oxygenation of the wine, allowing the wine to age but not to spoil untimely. We need to consider how long time the wine is warehoused and stored as part of the selection, in other words: how old will the wine be at the time it is consumed. Some wines are intended to be consumed as soon as possible, and others may become collectors items.
There are many different parameters we need to select. Parameters such as :
Recently we experienced significant problems with oxygen in our wines. We started to research the reasons, and believe that it could be related to lack of fit to bottle neck as well as surface treatment of the cork itself.
To ensure proper quality of our bottling process we will need to have a specification for each of the cork parameters.
Our cork specification shall be used with every purchase of cork material. Furthermore we need to ensure the we have a good overall fit to the bottles neck. We can do that by doing a small bottling run, e.g. using water.
Note to self: The curves and table below have different units, so before comparing make sure to have the right conversion. For now I assume 1 ml O2 is equivalent to 1.429 mg.
Lopes, P.; Saucier, C.; Teissedre, P.L.; Glories, Y. Impact of storage position on oxygen ingress through different closures into wine bottles. J. Agric. Food Chem. 2006. 54.6741-6746