An Oenological Centre at the heart of the R&D department within the Diam Bouchage company.
Since its creation and with more than 10 active patents, the company continues to focus on innovation and research. Oxygen transfer and the naturalness of its closures are the two priority areas on which the R&D team is working. Through their work they continue to develop different permeabilities, distinct and controlled, in order to meet the diverse requirements of our clients.
In 2018, the Research and Development department based in Céret created a new centre of expertise known as the Pôle Œnologique (Oenological Centre). For Christophe Loisel, R&D Manager, the objective is twofold:
« We have to better understand and quantify the oxygen exchanges that take place through the closure. As a result, we can better define and explain the impact of its contributions on the aromatic evolution of bottled wines during their maturation, from year to year»
Today, Diam Bouchage is conducting over twenty research projects around the world for a better understanding of the oxygen needs of different wines, specifically in relation to the grape variety, the maturity of the grape, or the doses of SO2 initially added.
To achieve this, the company works in partnership with major universities: Geisenheim (Germany), AWRI (Australia), Beijing Agriculture College (China), Universidad de Zaragoza (Spain), Université de Bourgogne (France), ISVV Bordeaux (France), IFV Centre du rosé (France), Agricultural University of Athens (Greece), Universita di Napoli / di Verona (Italy), UC Davis (USA), etc… They also are in contact with Stelleboch University (South Africa) for upcoming projects.
For the past year, the team at the Diam Bouchage Oenological Centre has also been touring the world presenting the latest results of their research to wine professionals.
In 2019, preliminary results led to the publication of 4 scientific articles* pertaining to the impact of the stopper on the maturation of bottled wines in the Revue des Œnologues (France).
For Bruno de Saizieu, Sales Manager, we are only at the very beginning of a major breakthrough when it comes to sealing:
« In the future, our customers will be able to bottle the same wine, on the same day, with different Diam closures to accommodate the destination of the bottle and the evolution of the wine desired by its creator. Customers will be able to order bottles of the same wine that may be consumed in 3, 5, 10 or 30 years! »