Kvasny Prumysl, 1958 (vol. 4), issue 5
PVC closures in natural grape winesPeer-reviewed article
J. BLAHA, F. KOTÁSEK
Kvasny Prum. 1958; 4(5): 107-109 | DOI: 10.18832/kp1958013 
In pilot trials in white grape wines, dry, of normal quality, PVC caps, shaped and welded, (with shrinking flap) showed to be the best. Taste was not unfavorably affected, not even after 18 months of storage. In red wines of standard quality no damage of quality and taste occurred, not even after 14 months of storage after bottling. It was even stated that wine quality improved due to air-tightness of the PVC closures, which resulted in better retention of CO2 in wine. Corks commonly caused deterioration of bottled wine quality after a short time. (In Czech, English summary only)