What percentage of cork should a cork-based stopper have from a mechanical perspective?

By Mariola Sánchez-González and David Pérez-Terrazas

Wine bottles are sealed with cylindrical stoppers, this post reports to a study aimed to compare the mechanical behaviour of natural cork stoppers, micro-agglomerated cork stoppers and co-extruded synthetic closures. Different tests were carried out to simulate bottling procedure, the beginning of the sealing period and the extraction process. Cork percentage by itself provides insufficient information on the mechanical behaviour of a cork-based stopper. The best indicator of the micro-agglomerated cork stopper mechanical behaviour is cork percentage together with stopper density. Data also show that mechanical behavior depends more on cork content than on binder content. These results highlight the versatility of cork-based stoppers from a mechanical perspective.

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Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine

By Juan Manuel Martínez and Javier Raso

The integrity and morphology of Saccharomyces cerevisiae is sustained by the cell wall, the target of the main microbial inactivation processes. One promising approach to inactivation is based on the use of pulsed electric fields (PEF). This post relates a study where the potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. The result obtained demonstrates that PEF permits the acceleration of the aging-on-lees step while avoiding or reducing the problems associated with it. To achieve this effect, intense treatment is not required. Therefore, wineries could process lees by using the most economical PEF devices on the market.

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Immobilization of yeasts in oak chips or cellulose powder for use in bottle-fermented sparkling wine

By Carmen Berbegal and Isabel Pardo
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This post is about a project aimed to develop yeast immobilisation processes on two wine-compatible supports, study the effects of yeast type (IOC 18–2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Find out more


My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area. Find out more