The relationship between cork and wine is very long. According to research, as early as the 1st century BC, people living in the ancient city of Ephesus (Ephesus) had already begun to use cork to seal the clay jars for storing wine. Later, in the 17th century, Mr. Dom Pierre Perignon (Dom Pierre Perignon) took the lead in using cork to encapsulate sparkling wine, which solved the frequent problem of the traditional cork popping out of the bottle mouth at that time. Gradually became popular. In the next two centuries, benefiting from the mass production of glass bottles and the standardization of bottle neck sizes,
Glass bottles with corks have been greatly popularized and widely used in the packaging of liquid foods such as wine.
Today, after several centuries of wind and rain, the glass bottle with cork is still an irreplaceable “orthodox” in the eyes of many drinkers. It has to be said that it really has two brushes. On the one hand, the cork can help the wine “breathe”, which is conducive to the aging of the wine in the bottle. The cork has many fine pores, which can allow a small amount of oxygen to enter the bottle to react with the wine, promoting the maturation of tannins and polyphenols. During this process, the taste of the wine will become more round and smooth, and gradually develop a complex and wonderful aroma of three categories, such as leather, cedar, mushroom and roast. On the other hand, many wine lovers are fascinated by the ritual feeling of slowly lifting the cork with a corkscrew, and are also deeply attracted by the “boom” when the cork is pulled out. In their ears, a little joy will spontaneously arise in their hearts.
