Relationship between the characteristics of the cork and problems with the cap

Internal R&D+i Project | 2012 – 2015

Objective: To understand the impact of the different green and black natural stains that appear naturally on the cork, TCA (eating disorder) levels and other possible disorders. A parallel study was also conducted on the effect of the density and strength of extraction on permeability and thus on the homogeneity of the wine’s development during the ageing-in-bottle stage. The study was made in collaboration with Cork Supply from Portugal and the José Armendáriz laboratory.