Investigation using cork as closure and winemaking tool for bottle fermented sparkling wines

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Project leader
Dr Neil Jolly

ARC Infruitech Nietvoorbij, Stellenbosch

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Project description
Wine producers are continually striving to increase quality and produce niche products to maintain market share. One of the tools used during MCC production is cork instead of a crown cap during the second fermentation. The aim of this project is to compare MCC wines fermented and aged under cork and crown caps. Preliminary results show there are differences between wines fermented under cork and crown caps based on infrared spectral analyses, chemical measurements and sensory analyses.



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