More than half of consumers who fall in love with wine are in love with the ritual of removing the cork. In China, most customers think that wine sealed with cork can be better quality and more authentic. (Yu, 2018) However, with the advancement of technology, more and more wineries began to use screw caps. In the wine industry in Australia and New Zealand, the development of the cap has been firmly established, with the production of New Zealand wines with screw cap closures up to 80%. (New Zealand Screwcap Wine Seal Initiative, 2005)
Screw cap closures, it does not only seal very tight but are also very user-friendly – even if you forget the bottle opener, it doesn't take much effort to open it. It also gives the wine an image like daily household items, without the esoteric impression that someone always associates with 'noble'. Therefore, the screw cap closures make wine more acceptable both in the image and in practice. But there are a lot of customers who don't want the traditional cork closures to be replaced with screw caps because they didn't want their products to be considered inferior.
Some people think that traditional cork is good for aging. Some people think that the screw cap can prevent bacteria from polluting the liquor. Some people think that cork is elegant. “The traditional cork cap is considered a sign of quality, and the screw cap is considered a sign of inferior wine.” (Barber, Meagher, Kolyesnikova, 2018) Some people think that the screw cap is convenient. Both advantages and disadvantages. This research paper collects different opinions from other researchers, experts, wine practitioners, and entrepreneurs. Let people get the most out of the advantages and disadvantages of traditional cork closures and screw cap closures. This research study determines whether or not the increase in wine stability is offset by a decrease in customer demand due to a lack of acceptance of the new closures. Again, this is an impression of the industry itself. But the marketing trend is shifting right now; there are more and more consumers willing to use screw cap closures.
Rachel was previously an interdisciplinary science and chemistry journalist and author of the Culture Beaker blog and was an MIT 2013-2014 Knight Science journalism researcher. She holds a degree in botany and political science from the University of Vermont and a master's degree in evolutionary biology from the University of Michigan. She graduated with a science-writing course at the University of California, Santa Cruz.
Rachel wrote cork is not necessarily better for wine than a screw-on cap (AMERICAN CHEMICAL SOCIETY MEETING, SAN FRANCISCO, MARCH 21-25)
Scientists reported on March 25 that when testing Pinot Noir and Chardonnay, consumers could not tell if the wine was covered with natural cork or screw cap.
'Wine quality should really be judged by the wine, not the cork,' said study coauthor Michael Qian of Oregon State University in Corvallis. 'The right kind of screw cap is just as good as a cork, or even better because it is more consistent.'
There are a lot of people who choose cork over screw cap because they think wine with cork taste better. But is it true? One of the perceived issues of screw cap closures has been the apparent occurrence of reductive taints, ascribed to a lack of oxygen ingress. “For the preservation of fruity aroma, the ideal closure would be one allowing as little oxygen ingress as possible. This is one of the main reasons why screw caps have been introduced, in particular those containing a tin/Saran liner. Screw-capped wines keep fruity freshness and retain sulfur dioxide (SO2) extremely effectively. ' (Australian & New Zealand Grapegrower & Winemaker P50-P51)
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The three authors for this article are Nelson A. Barber, Ph.D. who is an associate professor from the University of New Hampshire. Michael Meagher, who is a master sommelier. Meagher writing his master’s thesis on screw cap wines in the United States, and Dr. Natalia Velikova works with the Texas Wine Market Research Institute (Deputy Director) and the Department of Hotel and Retail Management at Texas Tech University as an Associate Professor and teaches wine marketing co
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