Aspects pratiques du bouchage des vins: Prix OIV 1987 | Jean-Michel Riboulet, Christan Alegoet

PREFACE

The contributions of oenology to the quality of current wines are indisputable; they allow for the perfect expression of natural factors related to the terroir, the vineyard, the grape variety, and the vintage. It was therefore natural for oenological research to become increasingly attentive to the phenomena involved upstream and downstream.

First, oenologists have the means to enhance the potential quality of the harvest; therefore, their results depend on this quality to which they must be particularly attentive. It is also important that the quality acquired through winemaking and storage is not compromised at the time of packaging. The preparation of wines and the practical conditions of bottling justify special attention. Among these operations, corking is an essential step, firstly because the sealing of the wine will influence its subsequent evolution during aging, and secondly due to the use of cork, at least for the finest wines. Indeed, cork is a remarkable material due to its elasticity and sealing properties; however, its selection, preparation, and implementation require certain constraints to prevent various accidents. Given the importance of these imperatives that have gradually been recognized, the Bordeaux Institute of Oenology has been conducting a series of research and application work on this current issue for several years, under the responsibility of Dr. André Lefebvre.

In 1979, Jean-Michel Riboulet joined this team of researchers to conduct a personal study that led him to defend a doctoral thesis in oenology in 1982 entitled "Contribution to the chemical and microbiological study of cork taint in wines." This is certainly one of the most original and well-documented studies on this subject.

Subsequently, Jean-Michel Riboulet held technical responsibilities in a company renowned in the cork trade industry. This allowed him to further his knowledge of the technical aspects of corking, while also learning to master other processes used for bottle corking.

Of course, the conditions of corking and its effectiveness depend on the type of bottle used. This aspect is addressed by Christian Alegoët, a technical-commercial manager in a major French glassware company, whose expertise is well known. The collaboration of two specialists in complementary fields allows for a comprehensive approach to the subject.

This book will be of great service to technicians as it addresses all the practical problems they encounter. Solutions are proposed for each situation, always reflecting the author's personal experience. Above all, it is a unique book; there is no other document in French that is as comprehensive; for this reason, any minor imperfections or inaccuracies are easily forgiven. In any case, another merit of this book is to emphasize the need to further research corking in winemaking to refine the rigor and mastery of this technique.

Professor P. RIBEREAU-GAYON
Member of the Academy of Sciences
Director of the Institute of Oenology
at the University of Bordeaux II