Nomacorc has initiated a three-year research project with a university in Chile.

The wine closure company said yesterday (5 January) that the study, with the Centro de Aromas of the Pontificia Universidad Católica de Chile, will focus on "collecting technical data on the Carmenère wine varietal to demonstrate how oxygen transfer through closures affects the evolution of wine".

The study begins this month and will be completed in December 2011. The partnership will develop a model to explain and manage the impact of oxygen on the aroma and flavour stability.

Dr. Eduardo Agosín, professor of biotechnology and director of the Centro de Aromas, will lead the research team in assessing the influence of oxygen on the evolution of wine aromas. Dr. Felipe Laurie from the University of Talca will also participate as a co-investigator.

The study will cover "both fundamental studies on the role of  oxygen on the fate of aromatic compounds - and their precursors - during aging as well as more applied studies on the impact of oxygen in Carmenère aromas during winemaking", Nomacorc said.

The company already has trials in progress with partners Forschungsanstalt Geisenheim, UC Davis in California, the Institut National de la Recherche Agronomique at Montpellier, and the Australian Wine Research Institute.