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Nomacorc’s Closure Management



Nomacorc’s products each have a specific oxygen transfer rate that is highly predictable and consistent. This is due to the company’s patented co-extrusion manufacturing process in which polymeric materials are transformed under precisely controlled conditions to create the foam core of the closure. Simultaneously, a proprietary skin material which creates superior bottling line and sealing performance is applied, resulting in closures that are exactly the same from batch to batch, closure to closure (unlike natural corks and other types of synthetics that are inconsistent). Winemakers around the world have come to rely upon the performance consistency of Nomacorc closures, making the company the global leader in both alternative wine closures and synthetic closures, as well as the second largest manufacturer of all still wine closures.

Nomacorc’s internal team of scientists and enologists have been able to establish a connection between chemistry and post-bottling wine development which confirms the importance of oxygen management and closure selection to wine quality. The research team created a classification system that groups types of chemical compounds that create various aromas, by their sensitivity to or requirement for oxygen (i.e. citrus aromas develop best with limited oxygen; oak or vanilla aromas require ample oxygen to develop). The same classification approach can be applied to the development of taste, structure, and color attributes. To further understand and substantiate the importance of oxygen management, Nomacorc has partnered with world-renowned wine institutes to conduct research projects that will increase the industry’s understanding of oxygen management and the role of the closure.