Vergleichstest des Instituts für Önologie der Hochschule Geisenheim
In January this year a two-year comparison test was finalized. The aim of the tests was to determine the oenological characteristics of our stoppers for products containing carbon dioxide and to evaluate these in comparison with other available sparkling wine stoppers. Our two-part Pepco wine stopper was also subjected to the same test criteria in this series.
The result is excellent for both stoppers: Pressure sustainment, content of free sulphurous acids and the sensory test proved both stopper systems had achieved the highest requirements for the wine and sparkling wine industry and even exceeded them.
The following are some extracts from the results:
Oenological characteristics of the Top 28 Stoppers (Plop)
A comparison test of the Institute of Oenology of Geisenheim University confirms that the Top 28 2K Stopper shows excellent results in connection with pressure holding capacity, content of free sulphurous acid and sensory results. (Report from January 2018). The test was carried out over 24 months and compared natural cork, man-made sparkling wine stoppers, twist-off tops and crown corks.
The results can also be applied to other stoppers of the same production line and are available on request.
The results can also be applied to other stoppers of the same production line and are available on request.
Oenological characteristics of the two-part sparkling wine stoppers.
A comparison test of the Institute of Oenology of Geisenheim University confirms that the Pepco Stopper shows excellent results in connection with pressure holding capacity, content of free sulphurous acid and sensory results.
(Report from January 2018). The test was carried out over 24 months and compared natural cork, Top 28 2 K stoppers, twist-off tops and crown corks.
The results can also be applied to other stoppers of the same production line and are available on request.
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