CLOSURES: Something in the Air
6th February, 2008 by db_staff - This article is over multiple pages: 1 2 3 4 5 6 7 8 Mark Coleman, director, Neocork Technologies “I would say that performance is most important but only if it corresponds to the consumer’s ‘perception’ of quality, which, of course, differs from market to market. For example, a crown cap may be one of the more technically superior closures, yet if it doesn’t sell your wine due to consumer perception then its performance is not very important. I personally believe the closure debate is a bit overdone at this point as most wineries are beginning to understand there is not any one silver bullet. I think the closure debate needs to evolve into a closure ‘education’, so wineries can better understand which closure works best.”
Malcolm Thompson, vice president, Nomacorc “Some say that perception is reality, but when it comes to wine closures, performance is the bottom line. If a closure does not appropriately protect the wine, wine quality suffers. Eventually the winery’s brand loses cache and share. We’ve seen that a significant percentage of wine is negatively affected by oxygen, of which a majority share is attributed to the closure performance. Therefore, we’ve invested heavily in better understanding the impact of oxygen.”
© db February 2008