Many studies have been conducted in recent years in order to better understand the impact of stoppers on the quality of white and red wines. The very great majority of them have followed the evolution of wines for a period of less than two years. For many wines, this period corresponds to the average length of bottle aging. However, the impact of stoppers on the aging of age-worthy wines has not been widely documented.
Our project is intended to study the sensory and analytical evolution of three white wines (Sauvignon Blanc from Bordeaux) over a period of 10 years, as a function of stopper type.