User:Coolsf/sandbox

- I'm an expert in the field, please tell me how this violates any Wikipedia Rules. The explanation on synthetic corks before was done by a critic of the product. Not an expert, not an advocate - so it was everything against it.

Synthetic corks are made from low density polyethylene designed to insert and extract from the bottle easily without the risk of TCA (A common problem with natural cork). Great improvements have happened over the last few years (2009 to present) to create lower OTRs (Oxygen Transfer Rates) that used to be a disadvantage of synthetics. (as noted before - Jancis Robinson has no scientific background with any type of closure. It is sometimes noted that she disliked them at her child's bakery sale - which means nothing about the corks and doesn't speak to the various types of alternative closures).

Synthetic corks, such as 'Neocork' are made and 100% recyclable as either #4 or #7 curbside recycling. Where as natural corks are not biodegradable unless first processed and ground down in a similar fashion.

There are two main production techniques for synthetic wine closures: Co-extruded (Neocork and Nomacorc) and Injection molded (now defunct Supreme cork (now defunct) and Bel Tappo, and Vinova). Aldi Grocery chain throughout the U.K. has set a preference of having the majority of wines sold in their stores to use a Co-Extruded Synthetic cork over all other closures.

Synthetic wine closures have a more consistent rate of Oxygen transfer, Cork rebound, Insertion, and measurements because they are made by science not nature. Natural corks are more inconsistent from one to the next one even on the same oak tree in Oxygen transfer and other aforementioned important statistics when compared to synthetic corks because nature does not produce identical consistencies.

The notes that were here previously pertained to the myths of synthetic closure from the natural cork companies. When reading about closures remember who is presenting the material.