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Mass transport of oxygen is important for flavour integrity and shelf life of wine. Development of synthetic closures as a product category is intense. Permeation testing of synthetic foam wine closures to oxygen is difficult and time consuming. The shape and thickness of the cork cause sample testing issues and long experimental cycle times. Solutions to these problems are outlined in this paper. Also the theory of oxygen permeation in foam is reviewed, and the need for complementary experiments to fully characterize cork quality is discussed.
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