BUNGS and CORKS: WHAT ROLE DO THEY PLAY?
1. What is a Wine Bung? A wine bung is a stopper used to seal the opening of a wine barrel. It keeps oxygen, contaminants, and pests out, while allowing proper aging, storage, or fermentation. The bung also makes it easy for winemakers to access the wine for sampling, topping off, or adjustments. 2. What is a Wine Cork? A wine cork is a stopper traditionally made from the bark of the cork oak tree (Quercus suber), primarily grown in Portugal and Spain. Corks are used to seal wine bottles, keeping oxygen out while still allowing tiny amounts of air exchange that can benefit aging wines.
o Completely seal the vessel (no air exchange).
o Used mainly for long-term aging in barrels.
o Feature a small one-way valve or airlock.
o Allow CO₂ to escape during fermentation while preventing oxygen or microbes from entering.
o Flexible, inert, and easy to clean.
o Won’t shrink or expand as much as natural materials.
o Durable and inexpensive.
o Can sometimes impart odor if not high quality (less common today).
o Traditionally used in oak barrels.
o Can be sealed with wax or paraffin for extra protection.
o Made from a single piece of natural cork bark.o Best for long-term aging (premium wines).o Flexible, compressible, and allows micro-oxygenation.o More expensive and can be prone to cork taint (TCA contamination).
o Combination of natural cork disks and agglomerated cork (ground cork pieces).o Often used for mid-range wines.o Consistent quality and reduced risk of cork taint compared to natural cork.
o Made entirely from small cork granules bound with food-safe glue.o Used for wines meant to be consumed within 1–2 years.o Inexpensive, not suitable for long-term cellaring.
o Natural corks with imperfections filled with cork dust and glue.o Affordable and more uniform than low-grade natural cork.o Used for wines with medium-term aging potential.
o Made from food-grade plastic or bio-polymers.o No risk of cork taint, consistent seal, easy to produce.o Often criticized for allowing too much or too little oxygen transfer.o Don’t always allow for traditional aging the same way as natural cork.
o Aluminum closure with a plastic liner, not technically a cork but a common alternative.o Airtight, consistent, and eliminates cork taint.o More common in Australia, New Zealand, and Europe for both whites and reds.
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