A recent study by the University of Reims Champagne-Ardenne calls into question one of the least considered elements sopra the production of classic method sparkling wines: the crown cork. According to the research, published sopra the scientific journal Beverages, the modern closures used during secondary fermentation and aging the yeasts are able to retain carbon dioxide much more effectively than the models used up until a few decades spillo, helping to prolong the life of the bottles.
The result is relevant because CO₂ not only determines the presence of bubbles, but directly affects the sensorial identity of the sparkling wine. It is responsible for the internal pressure of the bottle, the effervescence sopra the glass and an important part of the sensations perceived during tasting.
The technological evolution of crown caps
European legislation establishes that a sparkling wine can only be marketed if it maintains a minimo pressure of 3.5 at 20 degrees. The ability to maintain this pressure over time depends above all the tightness of the closure. The researchers analyzed several historical vintages of Champagne subjected to long periods of refinement. The patronato shows that traditional crown corks equipped with cork discs, very widespread until the early 2000s, allow a gradual dispersion of carbon dioxide. Per mezzo di the long term the loss can become significant and compromise some characteristics of the wine.
Per mezzo di a collection of bottles stored the lees for up to 47 years, dispersions reached almost 9 grams di liter of CO₂ sopra the 75 centiliter bottles. A quantity sufficient to modify the internal pressure and, consequently, the organoleptic profile of the product.
The situation changes with the new generation crown caps. Manufacturers have gradually replaced cork with high-barrier synthetic gaskets, designed to limit the passage of gases. According to the study, these technologies significantly veterano permeability and allow the characteristics of the wine to be preserved for longer.
The researchers also compared different models currently the market, finding substantial differences sopra risultato. More efficient closures would allow the aging period of cuvées intended for long periods the yeasts to be significantly extended.
Simulations indicate that, sopra a cellar maintained between 12 and 14 degrees, a bottle sealed with the best modern crown corks could maintain regulatory requirements for over two centuries.
The size of the bottle also proves to be crucial. One-and-a-half liter magnums conserve carbon dioxide more effectively than tenore 75-centiliter bottles, thanks to a more favorable ratio of wine opera to headspace. According to the study, this format can sustain aging times that are more than double those of a traditional bottle.
Another decisive element remains the storage temperature. Cooler environments slow the dispersion of CO₂, while high temperatures speed up the process and veterano the potential for wine to evolve.
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