I'm sorry but the ppm on a synthetic cork is not equivalent to the same as a natural cork. This can be visibly seen with the naked eye. the nooks and crannies don't lie. If you would like to correct me please be more concise with permeability traits of synthetic v. natural corks for now the eyes have it beat.
synthetic corks also breath just like natural corks. This is called ppm on oxygen per day. So please do not say things you do not have the correct answer to.
Not so fast cowboy....I've never purchased bottles that have CO2 in them. If they did wouldn't the gas escape when exposed to air? The method of filling bottles does not introduce additional CO2 it entrains air. Introducing CO2 into a bottle would most likely result in a carbonated / sparkling wine and although enjoyable it would most likely spoil a good full bodied red. So sit back relax and enjoy a good bottle of wine without the fizz. Unless that is your taste. Go natural and Enjoy
Hey Mike, your comments are busted, when a wine is bottled, the empty bottle is sparged with CO2 just prior to filling, THUS there is no oxygen in the bottle ANYHOW!!!!!!
So it doesn't matter what the surface of the closure is as there is no oxygen to escape.
Thanks for watching. I'm not sure on what your first statement means so I'll pass on answering that one. On the second comment I assume that most will store their bottled wine horizontally which will expand and seal the bottle. As for the remainder any polymetric compounded item when in contact with any alcohol will obtain and leech those polymers into the alcohol over time. Natural corks like all natural things do break down so drink up and enjoy while you can. People have a shelf life too.
1) Synthetic corks cannot produce a corked bottle of wine, 8-10% of all natural corks do
2) Those paths that you claim let the oxygen out also still exist after and will let oxygen back thus exposing a natural corked wine to more oxygen than the set amount in a synthetic corked wine.
3) Synthetic corks will not break apart or mold like natural corks
4) Most synthetic corks are not "plastic" but a rubber outside and a foam core
I'm sorry but the ppm on a synthetic cork is not equivalent to the same as a natural cork. This can be visibly seen with the naked eye. the nooks and crannies don't lie. If you would like to correct me please be more concise with permeability traits of synthetic v. natural corks for now the eyes have it beat.
mikethom911 3 weeks ago
synthetic corks also breath just like natural corks. This is called ppm on oxygen per day. So please do not say things you do not have the correct answer to.
Thank you,
Your fellow winemkaer
chazcrespi 3 weeks ago
Not so fast cowboy....I've never purchased bottles that have CO2 in them. If they did wouldn't the gas escape when exposed to air? The method of filling bottles does not introduce additional CO2 it entrains air. Introducing CO2 into a bottle would most likely result in a carbonated / sparkling wine and although enjoyable it would most likely spoil a good full bodied red. So sit back relax and enjoy a good bottle of wine without the fizz. Unless that is your taste. Go natural and Enjoy
mikethom911 5 months ago
Hey Mike, your comments are busted, when a wine is bottled, the empty bottle is sparged with CO2 just prior to filling, THUS there is no oxygen in the bottle ANYHOW!!!!!!
So it doesn't matter what the surface of the closure is as there is no oxygen to escape.
dantraucki 5 months ago
Thanks for watching. I'm not sure on what your first statement means so I'll pass on answering that one. On the second comment I assume that most will store their bottled wine horizontally which will expand and seal the bottle. As for the remainder any polymetric compounded item when in contact with any alcohol will obtain and leech those polymers into the alcohol over time. Natural corks like all natural things do break down so drink up and enjoy while you can. People have a shelf life too.
mikethom911 9 months ago
Your theory has a few holes in it
1) Synthetic corks cannot produce a corked bottle of wine, 8-10% of all natural corks do
2) Those paths that you claim let the oxygen out also still exist after and will let oxygen back thus exposing a natural corked wine to more oxygen than the set amount in a synthetic corked wine.
3) Synthetic corks will not break apart or mold like natural corks
4) Most synthetic corks are not "plastic" but a rubber outside and a foam core
mpdruce 9 months ago