meljones wrote:
There is research being done into the little wad on the inside of screwcaps being made minutely oxygen porous, as a cork, which would enable wine to age in the same way as traditional, cork-stoppered wine.
The problem and strength of screwcap closure is its absolute seal. Wine does need a teeny, tiny amount of oxygen (a technical measure!) to evolve.
Got to prepare breakfast for the masses, so the full 1000 essay will not be forthcoming.
Why not simply increase the size of the bottle neck slightly, allowing more air to be sealed in when the screwcap is put on. You get the best of both worlds that way. Also, wine producers can choose the amount of air they seal in, in accordance with the style of wine they make and when they recommend it is best to drink.