There are several options available for wine closures including ZORK®, natural cork, synthetic cork and screw cap, each affecting the outcome of the wine in their own way.
Let’s explore a few characteristics that make ZORK® STL Closures stand out above the rest
- Oxygen Transfer Rate (cc/day) –By definition, is the amount of oxygen gas that passes through a substance over a given period of time.1 What does this mean to the winemaker and the customer? If too much oxygen enters the wine through the cork, the wine will go bad, quickly. In the case of natural cork, different variations in the OTR are detected in the same wine, where ZORK® will remain consistent. OTR for synthetic cork is relatively high; therefore bottles sealed with a synthetic cork have a shorter shelf life.
- Free SO2 loss – Sulphur dioxide, the compound of sulphur and oxygen, plays an integral part in the wine making process. SO2 acts as a preservative in the wine, if levels are too low wine will age prematurely. Unlike natural or synthetic cork, ZORK® STL is able to maintain a low and consistent level.
- Cork Taint - The presence of TCA (a fungus from some natural corks) that affects the quality, taste and smell of the wine. Selecting an alternative closure to natural cork allows for the elimination of cork taint.
Choose ZORK® STL Closures to provide quality wine every time by avoiding cork taint maintaining the integrity of the wine and providing a pleasant customer experience
1“Oxygen transmission rate” Wikipedia, http://en.wikipedia.org/wiki/Oxygen_transmission_rate