The Critical Role of Crown Caps in Sparkling Wine Aging on Lees

Although liquid-tight, crown caps permit gas exchange, leading to dissolved CO2 losses and O2 ingress during prolonged lees aging, the most critical phase in the sparkling wine traditional method. These exchanges affect bubble formation and persistence, and significantly impact the wine’s sensory profile, including its aromas and taste.

In this free webinar we’ll focus on how crown caps influence gas exchanges during the sparkling wine lees-aging process. Based on a pioneering five-year in situ study, this research quantifies CO2 losses and O2 ingress in Champagne wines sealed with caps of varying permeability.

The study demonstrates the crown cap’s role in modulating gas transfers, making it an essential tool in optimizing the maturation of premium sparkling wines.

Speaker: Virginie Thollin

Her expertise spans across traditional, ancestral, and pétillant naturel methods in several French regions. Currently with Pe.DI part of Crealis Group, she specializes in the intricate lees-aging process, focusing on the role of crown caps in this key phase of sparkling wine production.

Register here.