US EditionChampagne: an Innovation Makes It Possible to Industrialise Oxygen-Free Stoppers
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Producing "inert" caps, i.e. emptied of all oxygen, avoids the phenomenon of desorption, this important re-altering of oxygen in the wine when the stopper is compressed at the time of the filling, participating in a faster evolution of the wine. The Champagne Committee had already demonstrated its feasibility. But some doubted the possibility of industrializing this process. The Champagne Committee's technical teams, in collaboration with the It…
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