Practical aspects of corking wines | Riboulet

The book "Practical Aspects of Wine Stoppering" by Christian Alegoët and Jean-Michel Riboulet, published by Oenoplurimédia, offers a detailed exploration of the various methods and materials used in wine stoppering. This work addresses both cork stoppering and other techniques from a scientific and technical perspective, providing practical solutions to the problems faced by winemakers and bottling technicians.

The preface, written by Professor P. Ribereau-Gayon, highlights the importance of cork quality and the enological research that has developed around this topic. The work also delves into the importance of bottling as a key stage to preserve the quality of the wine during its aging.

Detailed Contents:

• Chapter I: Glass and the Bottle This chapter analyzes the evolution of glass bottles, from their production to their design and suitability for stoppering. It explains the properties of glass, its shapes, and the manufacturing process.

• Chapter II: Cork and Cork Stopper This chapter is fundamental to understanding the value of cork as a material. It explains in detail the physical and chemical properties of cork, the production processes of corks, and the quality controls applied in the wine industry.

• Chapter III: Equipment for Cork Stoppering Here, the necessary equipment for stoppering bottles is detailed. It describes the operation of stoppering machines and mechanisms to ensure optimal wine sealing.

• Chapter IV: Stoppering Operations This chapter offers practical solutions for quality control of corks, and details techniques such as vacuum stoppering and CO2 injection, among others, that help maintain product integrity.

• Chapter V: Overstoppering and Metal Stoppering It explains the use of overstoppers and metal stoppers, covering the most advanced materials and techniques in the industry.

• Chapter VI: Stoppering Incidents This chapter addresses the most common problems that can arise during stoppering, such as moisture in the stopper, stopper rising, or the presence of defects that can affect the final quality of the wine.

This book is an essential guide for all professionals involved in the production and preservation of wine. Not only does it provide solutions to common problems that can occur during the stoppering process, but it also exposes the latest advances in the bottling industry.

Among the most notable research is that of the cork taste, a recurring problem in wines that is thoroughly analyzed in the work. The studies presented offer practical solutions and methods to avoid this defect so feared by winemakers.

• Publisher: Oenoplurimédia
• Publication Date: 02/1990
• Collection: Avenir Oenologie
• Number of Pages: 290
• Dimensions: 21.5 x 15.5 cm
• Weight: 460 g
• Language: Spanish