The cork is the only line of defense to prevent the bottled wine from being polluted by the outside air, which is directly related to the quality of the wine. Is a good cork stopper enough to keep the wine safe? Practice has proved that the wrong way of using some corks will also affect the quality of wine preservation.

1. "The longer the length of the cork, the better the sealing performance". This is not entirely the case. The longer the length of the cork is, the smaller the space in the bottle will be when the liquid level of the wine in the bottle remains unchanged, and the greater the pressure in the bottle, the easier it is to leak. Therefore, choosing a cork with a moderate length is to reduce wine leakage. key to the phenomenon.

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2. "The larger the diameter of the cork, the better the sealing performance". This is also taken for granted. If the diameter of the bottle mouth is normal, as long as the diameter of the cork reaches 23mm, it is enough for the elastic contraction of the cork. Considering that the inner diameter of the bottle mouth is somewhat irregular, some customers choose a cork with a diameter of 23.5mm to compensate with the diameter, but experiments show that under the condition of a certain variety and quality of cork, the diameter is increased from 23 to 23.5 or 24 mm. No obvious help. On the contrary, due to the high density of technical corks (polymerized plugs, "1+1" plugs), when the diameter increases to 24mm, it will be difficult to drive in, or it will not be easy to pull out after hitting, or even break the plug. Happening. In addition, if the diameter is too large, excessive shrinkage may also damage the internal structure of the cork, but it is easy to leak wine.

3. "The higher the water content, the better, it is easy to plug, and it is not easy to drop slag." But the fact is that low-moisture corks are better, because high moisture means that the corks are more likely to be moldy and deteriorated, and polymerized plugs are produced with adhesives, which are sensitive to temperature, pressure and moisture. There is a risk of losing tack under conditions. In reality, there are individual wineries not only not requiring water, but restricting it, which is a smart approach.