Avaliação das propriedades da rolha de cortiça e do vinho de garrafas deitadas imediatamente e 48h após o enchimento

  • Eduarda Carvalho Oliveira (Student)

Student thesis: Master's Thesis


The Materials and Finished Product Quality department plays a crucial role in ensuring the quality of the products produced by Symington Family Estates. During the internship, it was possible to actively participate in various activities, including the control of materials required for bottling and monitoring the filling process during production. Additionally, it was observed daily exposure to the practical application of the Kaizen methodology and the necessity of continuous improvement. In relation to production, but with a focus on ensuring product quality, wines sealed with natural cork stoppers are kept vertically for 48 hours before being laid horizontally to avoid leakage. This method affects production productivity. Therefore, a study was conducted to assess the impact of laying bottles sealed with natural cork stoppers immediately after filling, approximately 5 minutes later. The results obtained revealed no significant differences between the bottles laid immediately after bottling and those laid after 48 hours, as all samples exhibited similar behaviors in terms of cork performance, chemical evolution, and sensory characteristics of the wine throughout the 22- month analysis. However, further studies are necessary to explore all scenarios in which this method is applied, including the use of shorter recovery times for the cork and evaluating the use of different stoppers. In conclusion, after 22 months, there is insufficient evidence to suggest that laying the bottles immediately after 5 minutes of filling has negative consequences on cork performance or wine quality.
Date of Award17 Jul 2023
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorCláudia Maria da Silva Santos (Supervisor)


  • Cork stopper
  • Stopper recovery time
  • Wine aging
  • Production productivity


  • Mestrado em Engenharia Alimentar

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