Tirage cork vs crown cap influences fizz flavours

New research from cork producer Amorim suggests that tirage corks can improve sparkling wine during ageing, delivering greater aromatic complexity, finer bubbles and a creamier mouthfeel compared with crown caps.

Tirage closures are typically used during secondary fermentation, and are usually crown caps similar to beer caps.

Closures play an important role in sparkling wine production, influencing oxygen exposure and how wines develop during secondary fermentation and lees ageing. Although crown caps were traditionally favoured for their reliable seal and ease of removal at disgorgement, winemakers are increasingly exploring the benefits of using cork instead.

Amorim’s trials found differences in the wines’ polyphenol and aromatic compounds, with cork-closed bottles showing greater fruitiness, less bitterness and longer-lasting flavours. Controlled oxygen ingress may help develop complexity without compromising freshness.

The late Ruinart chef de cave Frédéric Panaïotis championed the approach, following trials that began in 1998 and culminated in Dom Ruinart Blanc de Blancs 2010 winning a major sparkling wine championship.

Amorim research director Dr Miguel Cabral describes tirage cork as an oenological tool, offering winemakers another way to shape sparkling wine style and quality.