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Debunking Screw Cap Myths
Why Screw Caps?

Two words summarize it...Total Control

Even though there are some really good quality corks in the market right now, because of being a natural product there will always be a variation in their composition and structure.

It is not just the risk of getting “cork taint” in the wine, but dripping and leakages also play a role; and bottle variation due to varying oxygen-transfer-rates between corks is inevitable.

At Dr. Frank’s we want to make sure that the wines get to the consumer the way they are intended to, bottle after bottle. Whether the wine is meant to be drunk young, fresh and vibrant, or a style that rewards long-term cellaring, modern screw cap technology has a product designed for every specific need.

Screw caps give the winery control on how the wine is going to develop at a level that cork cannot.

Papers from the best research centers around the world back up the theory (ask us about these papers), showing strong evidence of consistently better performance of the screw cap over other closures.

Myths about the Screw Cap

Screw caps don’t allow oxygen into the wine, making the wine develop reductive characters

FALSE. The original screw caps (more than 20 years ago) made the perfect seal and did not allow oxygen into wine. Indeed, reductive characters were a problem.  Nowadays, the cushion inside the metal cap is made out of several layers of polymers that control the amount of oxygen that is allowed into the wine at a molecular level. Plus, the reductive characters are not just linked to the absence of oxygen, high levels of sulphur dioxide in the wine can also lead to their development.

Wines can’t age under screw cap

Companies like Stelvin offer a range of screw caps that allow different quantities of oxygen into the wine. The winemakers now have full control on how much oxygen they want to go into the wine to age and develop further complexity. The screw caps used for aromatic whites, for example, will allow less oxygen into the wine to slow down the oxidation and retain fresher characters for longer, while screw caps used for reds can allow higher rates of oxygen into the wine to mature as intended. Plus, it is important to note that not all aging reactions need oxygen to take place.

Screw caps contain carcinogenic compounds

FALSE. This myth started in Asia and was linked to soft drink screw caps. Soft drink screw caps sometimes may contain PVC, a plastic that has aroused controversy about being carcinogenic. Wine screw caps do not contain any PVC. The polymers used to make the cushion are proven to be 100% innocuous and safe.

The most popular unfounded critic...

The screw cap takes the romance away from wine and consumers don't like it

This is a subjective matter and it has been proven in mature markets that the main reason for consumers not liking screw cap was the lack of education. Studies have shown that more educated consumers even in the US prefer screw cap.

As soon as consumers understood why the screw cap was used, consumers agree that:
Having the peace of mind knowing that every single bottle of wine will be under optimal conditions and will taste the way it is intended to taste, is a far better experience than pulling out of cork and risking faults and bottle variation.

Post By:   Dr. Frank Online

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