Oxygen transfer in cork stoppers and its impact on still and sparkling wines

The project investigates oxygen transfer rates (OTR) in cork stoppers under varying manufacturing conditions and their impact on still and sparkling wines. It identifies key production variables affecting OTR and aims to optimize corks for specific wine types. Findings show that stopper type—natural one-piece, granular, or cork discs—affects oxygen permeability, influencing wine stability and sensory evolution. The project supports collaboration between the cork and winemaking industries to align closures with consensus OTR targets.