Estudio comparativo de diferentes tipologías de tapones de corcho para utilización como cierre para vino tranquilo

Abstract

Since late 17th century Don Pierre Perignon used cork stoppers for his champagne, this material uses as closure were extended for both wines and sparkling wines. Cork has unique and different qualities that, have not yet been imitated or improved, among which we can highlight the combination of lightness, elasticity, high coefficient of friction, impermeability, high calorific value, low water content, good thermal insulation but above all, it is a 100% natural, recyclable and renewable material, witch are today essential attributes for a society committed to reducing pollution and sustainable with the environment. That is why, although new closures have been developed last years (crown cap, screwcap, ...) as well as new materials (synthetic closures), cork is still the most used closure in wine sector. Ccork stoppers have evolved with the developing of different granulometries (natural stopper of one, and two pieces, agglomerated stoppers, microgranulates, stopper 1 + 1, ...) and qualities, influencing considerably both the cost and the final result of the product. Each of these products has different manufacturing processes and different sources and levels of use of raw materials, despite being all manufactured with cork. The knowledge of the characteristics and resources invested in the manufacture of these plugs becomes necessary to carry out an adequate characterization and selection according to the characteristics and typologies of the wines for which they will be used.