Flavour Science: Chapter 51. Comparison of Screw Cap and Cork Closure Effect on Volatile Sulfur Development during Post-Bottle Ageing

The amount of oxygen ingress through the wine closure can directly affect wine ageing and flavor development. Effects of natural cork, synthetic, and screw caps with Saran-Tin, Saranex, and low density polyethylene liners were investigated on both Pinot Noir and Chardonnay wines over 3 years’ storage. A reduction of H2S, methanethiol, and methyl thioacetate were observed during the 3-year ageing process for both wines. The reduction of H2S and MeSH correlated well with oxygen diffusion of the closure, with the greatest decrease occurring in wines with LDPE screw cap and synthetic closures, while the decrease of S-methyl thioacetate was independent of closure type. For both wines, we did not detect any increase in sulfur compound concentration for any screw cap closure; neither did we detect any DMDS or DMTS in any of the experimental wines.