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Waters. 2005 "The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' stor - age." Aust. J. Grape Wine Res. 11, 369–384. 17. Kwiatkowski, M., G.K. Skouroumounis, K. Lattey, E.J. Waters. 2007 "The impact of closures, including screw cap with three different head- space volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage." Aust. J. Grape Wine Res. 13, 81−94. 18. Lopes, P., M.A. Silva, A. Pons, T. Tominaga, V. Lavigne, C. Saucier, P. Darriet, P.L. Teissedre, D. Dubourdieu,. 2009 "Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of Sauvignon Blanc wine during bottle storage." J. Agric. Food Chem. 57, 10261–10270. 19. Blake, A., Y. Kotseridis, I.D. Brondle, D. Inglis, I.M. Sears, G. Pickering. 2009 "Effect of closure and packaging type on 3-alkyl-2-methoxypyr- azines and other impact odorants of Riesling and Cabernet Franc wines." J. Agric. Food Chem. 57, 4680−4690. 20. Silva, A., M. Lambri, M.D. De Faveri. 2011 "Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling." Eur. Food Chem. 59, 11657–11666. 21. Dimkou, E., M. Ugliano, J.B. Dieval, S. Vidal, O. Aagard, D. Rauhut, R. Jung. 2011 "Impact of headspace oxygen and closure on sulfur dioxide, color, and hydrogen sulfide levels in a Riesling wine." Am. J. Enol. & Vitic. 62, 261−269. 22. Ugliano, M., M. Kwiatkowski, S. Vidal, D. Capone, T. Siebert, J.B. Dieval, O. Aagaard, E.J. Waters. 2011 "Evolution of 3- mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen." J. Agric. Food Chem. 59, 2564−2572. 23. Limmer, A. 2006 "Do corks breathe? Origin of post-bottling sulfides." Practical Winery & Vineyard. Mar/April. 24. Dimkou, E., M. Ugliano, J.B. Dieval, S. Vidal, O. Aagard, D. Rauhut, R. Jung. 2013 "Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine." Am. J. Enol. & Vitic. 4, 325−332. 25. Francis, L., P. Osidacz, B. Bramley, V. O'Brien, C. Curtin, E.J. Waters, D. Jeffrey, M.J. Herderich, I.S. Pretorius,. 2009 "Liking wine flavor components, sensory properties and quality consumer percep - tions." Wine Industry J. 25 (5), 18–23. agement before and at bottling, com- bined with the use of a low OTR closure can make an important contribution to preserving the varietal fruity and floral characters while minimizing deleterious reductive compounds. Different wine sensory characteristics caused by closure selection can strongly impact consumer preference and enjoy- ment of the wine and may play an impor- tant role in purchase intent. 2,25 Appropriate oxygen management at bottling and clo- sure selection present an excellent oppor- tunity to optimize wine quality that will be presented to consumers. PWV Bibliography 1. Godden, P., K. Lattey, L. Francis, M. Gishen, G. Cowey, M. Holdstock, E. Robinson, E. Waters, G. Skouroumounis, M. Sefton, D. Capone, M. Kwiatkowski, J. Field, A. Coulter, N. D'Costa, B. Bramley. 2005 "Towards offering wine to the consumer in optimal condition—the wine, the closures and other packaging variables. A review of AWRI research examining the changes that occur in wine after bottling." Wine Industry J. 20, 20–30. 2. O'Brien, V., L. Francis, P. Osidacz. 2009 "Packaging choices affect consumer enjoyment of wines." Wine Industry J. 24 (5), 48–54. 3. Ugliano, M., M.J. Kwiatkowski, B. Travis, L. Francis, E.J. 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Pereira, O. Teodoro, J.G. Crespo. 2013 "Gas transport through cork: Modelling gas permeation based on the morphology of a natural polymer mate- rial." J. Membrane Sci. 428, 52−62. 10. Tachon, A., T. Karbowiak, J.M. Simon, R. Gougeon, J.P. Bellat. "Diffusion of oxygen through cork stopper: Knudsen or Fick's mechanism?" Available at pubs.acs.org/doi/abs/10.1021/ jf501918n?prevSearch=cork&searchHistoryKey (accessed Aug. 3, 2014). 11. Lopes, P., J. Marques,T. Lopes, J. Lino, J. Coelho, C. Álves I. Roseira, A. Mendes, M. Cabral, M. 2011 "Permeation of d 5 -2,4,6-trichloroanisol via vapor phase through different closures into wine bottles." Am. J. Enol. & Vitic. 62–2. 12. Pereira, B., P. Lopes, J. Marques, M. Pimenta, C. Alves, I. Roseira, A. Mendes, M. Cabral. 2013 "Sealing effectiveness of different type of closures erties of wines. 14,15,16,17,18,19,20 High oxygen transmission rates, as exhibited by syn- thetic closures, result in wines with a high level of browning and high-oxi- dized characters (honey, bruised apple, cooked fruits and aldehydic port-sherry like aromas). 14,15,16,17,18 Very low OTR, as is generally shown by screw-cap closures with saran-tin liners, promote the development of reductive characters (sulfide-like aroma characters, rubbery, struck flint, cabbage, rotten eggs and sewage-like aromas). 14,15,16,17,18, 22,23 Low OTR values as exhibited by cork stop- pers led to balanced oxidative-reductive wine development with the retention of fresh fruity characters combined with an increasing flavor complexity over time. 14,15,16,17,18 These broadly defined trends have been evident in numerous closure tri- als conducted worldwide. For exam- ple, Figure 4 has the 24-month sensory results for an unoaked Sauvignon Blanc sealed with eight different closures. 18 In this case, Sauvignon Blanc style devel- opment is consistent with variations in oxygen content at bottling, and variances in closure OTR. Wines displaying the highest oxidized characters associated with high color development (high OD 420 nm, C*, b*) and high concentration of oxidative com- pounds such as sotolon (spicy nutty aro- mas) are consistent with those either subjected to high oxygenation at bottling and/or those sealed under closures with a high OTR. A closure with a low OTR such as natural cork, colmated and screw cap with saranex liner generated fresh tropi- cal fruit wines with a relatively balanced concentration of varietal thiols, antioxi- dant compounds and color development. Some wines with strong reductive, "rotten egg" and "putrefaction" charac- ters due to their high levels of H 2 S, were detected in those bottles sealed with very low OTR closures such as the bottle ampoule and screw cap saran-tin. Conclusion The studies referenced in this article show that while wine matrix composition and storage conditions such as tempera- ture strongly influence wine maturation in the bottle, the ultimate flavor devel- opment over time can be mediated by the oxygen concentration at bottling and OTR properties of the closure. Closures that promote high and contin- uous atmospheric air exposure strongly accelerate wine development towards oxidation, damaging irreversibly wine sensory properties. Strict oxygen man-