project - EIP-AGRI Operational Group
Evolution of oxygen transfer in the various cork stopper manufacturing conditions. Effect of this parameter on still and sparkling wine Summary
Evolución de la permeabilidad al oxígeno, a lo largo de las diferentes condiciones de fabricación de los tapones de corcho. Efecto de este parámetro en el vino tranquilo y espumoso.
Objectives
1. Assessment of oxygen transfer throughout the production process.
2. Application of control measures based on the values obtained in point 1.
3. Assessment of the effect of the oxygen transfer rate on the wine.
4. Preparation of a catalogue of cork stoppers with different transfer rates and their effects on the evolution of the wine.
5. Foster relations between the cork sector and the winemaking industry.
Objectives
1. Evaluación de la permeabilidad al oxígeno a lo largo del proceso de producción.
2. Aplicación de medidas de control a partir de los valores obtenidos en el punto 1.
3. Valoración del efecto del valor de permeabilidad al oxígeno en el vino.
4. Promover la elaboración de un catálogo de tapones de corcho con diferentes permeabilidades y sus implicaciones en la evolución del vino.
5. Impulsar las relaciones entre el sector corchero y vitivinícola.
Activities
ACTION 1. Drafting of a protocol to measure cork stopper oxygen transfer.
ACTION 2. Control of oxygen transfer throughout the production process.
ACTION 3. Assessment of the oxygen transfer rates.
ACTION 4. Drafting of a protocol of cork stopper manufacturing guidelines to obtain different oxygen transfer rates.
ACTION 5. Dissemination.
Activities
ACCIÓN 1. Redacción de un protocolo de medida de la permeabilidad al oxígeno para tapones de corcho.
ACCIÓN 2. Control de la permeabilidad al oxígeno a lo largo del proceso de producción.
ACCIÓN 3. Evaluación de los valores de la permeabilidad en el vino.
ACCIÓN 4. Redacción de un protocolo de pautas de fabricación de tapones de corcho para obtener diferentes valores de permeabilidad.
ACCIÓN 5. Difusión.
Contexte
One of the most significant variables that affect the evolution of wine in the bottle is the supply of oxygen through its stopper: the oxygen transfer rate).
Cork stoppers are known to have an advantage over their synthetic alternatives in this respect due to their vegetal matrix. Corks enable the progressive ingress of oxygen into the bottle over time, preventing the oxidation and reduction processes that are characteristic of certain alternative stoppers. The project consisted in determining the variables in the cork stopper production process that affect oxygen transfer and obtaining information to modify the production procedure to adjust the oxygen transfer rate of the corks in accordance with the consensus values for each type of wine.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Emplacement
- Main geographical location
- Girona
€ 119016.09
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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FOUNDATION FOR THE PROMOTION OF THE CORK SECTOR
Project coordinator