Sealing and storage position effects on wine evolution

Sealing system and bottle storage position effects on the evolution of while and red wines were analyzed. The seating systems were natural-cork stopper, colmated-cork stopper, agglomerated-cork stopper, polyurethane-powdered-cork (PPC) stopper, plastic stopper, and metal screw-top. Chemical analysis and sensory analysis showed that wine is better preserved when the bottles are kept horizontally. The sealing systems that allowed the most suitable evulution were the natural-cork stopper, the colmated-cork stopper, and the PPC stopper. The agglomerated cork produced faster wine oxidation where the bottles were kept vertically. The plastic cork and the screw-top allowed oxidation in the wine more quickly than the other systems.