The management and control of oxygen during the bottling and capping phases are crucial aspects that can influence the evolution of bottled wine. The adoption of machines with pre-evacuation is essential, but the amount of oxygen present in the cap can also be particularly important. With the LiOX VT technical stopper, Diam Bouchage has introduced the first closure for still wines able to reduce the Oxygen Initial Release (OIR) by 50%, through an industrialised and proprietary desorption process, which allows for better preservation of the aromatic freshness of the product and the potential for aging in the bottle.
