Wines Need to Breathe

It may seem counter-intuitive but moderate exposure to oxygen is actually beneficial to the development of most wines. Oxygen — in precisely controlled amounts — helps wines achieve their optimal expression. Exactly how much oxygen is a function of the varietal and what flavors the winemaker wants to accentuate.

For example, some white wines are meant to show more citrus or mineral notes while others will emphasize honeysuckle or buttered popcorn.

And some reds are meant to show more bright berry fruit and spice while others deliver more chocolate, leather and tobacco.

Wine needs to breathe

The aroma and flavor profile of many wines can be accentuated or minimized based on the amount of oxygen passing through the closure.

The desired rate at which oxygen migrates through the closure over time – its OTR – is different for every wine. Which is why Nomacorc Green Line offers six distinct OTRs. And unlike other closures, Green Line is consistent from corc to corc and predictable year over year. So wines develop, show and age exactly as the winemaker intended.

Nomacorc animation

Fig. 1 shows the effect of different Green Line closures on the aroma profile of Grenache. Note how the escalating OTRs of Select Green 100, 300 and 500 accentuate “red fruit.” Your Vinventions representative can help you choose the best OTR for your wine.

Common Wine Flaws and How Nomacorc Prevents Them

Sulphur Indicates reduction

Ever open a wine and get a whiff of sulfur or rotten eggs? These are signs of reduction, of the wine not having received enough oxygen while in bottle. While decanting (aerating the wine) can usually resolve it, the intial impression is very offputting and can lead consumers to discard the wine. Green Line closures prevent reduction and its off aromas by allowing the wine to breathe.

Oxidation caused by too much exposure to oxygen

Another common flaw is oxidation, which is the opposite of reduction. It’s the result of too much exposure to oxygen. Color is a telltale: red wines will turn brick-red or brown; whites will darken to amber or golden brown. Red wines will develop a caramel quality; whites will smell like apple cider. Green Line prevents oxidation by delivering a precisely calibrated amount of oxygen and not a milligram more.

Cork Taint

A third flaw is cork taint or TCA. TCA is a chemical compound found in wood products like corks and barrels. You’ll know your wine has come in contact with it if you open a bottle and smell wet dog. Green Line closures can’t develop cork taint because they’re made from sugarcane polymers instead of tree products.