SCREW CAPS UP 50% SINCE LAST YEAR
The U.S. demand for caps and closures, including wine closures, is expected to grow 4.8% annually to $6.9 billion by 2010.
Plastic closures are the largest and fastest growing segment in the industry as they continue to replace metal closures on plastic and glass containers. And while metal closures have taken a cut in recent years, the growing use of aluminum and tin screw cap closures and crown seals in the wine industry will help reverse the decline. Recently both Moët et Chandon subsidiaries, Green Point in Australia and Domaine Chandon of California, have released premium sparkling wines with crown seals (or bottle tops).
Synthetic corks are also making headway as wine companies continue to look for variables other than natural corks. Introduced almost a decade ago as another alternative way to deal with the TCA problem, there is plenty of criticism that goes along with synthetics. They can be difficult to pull out of the bottle, and over time the components can break down, affecting the wine by leaving it flat and less fruity.
Problems with natural and synthetic corks have turned many wine companies pro-screw cap, but probably the biggest thing they’ve have going for them is the convenience factor. As of this year more than 120 brands now produce one or more wines sealed with a screw cap, including premium brands. That's a whopping 50% growth since last year, according to study done by AC Nielsen. More than 60% of all new wines created have the closures.
Plastic closures are the largest and fastest growing segment in the industry as they continue to replace metal closures on plastic and glass containers. And while metal closures have taken a cut in recent years, the growing use of aluminum and tin screw cap closures and crown seals in the wine industry will help reverse the decline. Recently both Moët et Chandon subsidiaries, Green Point in Australia and Domaine Chandon of California, have released premium sparkling wines with crown seals (or bottle tops).
Synthetic corks are also making headway as wine companies continue to look for variables other than natural corks. Introduced almost a decade ago as another alternative way to deal with the TCA problem, there is plenty of criticism that goes along with synthetics. They can be difficult to pull out of the bottle, and over time the components can break down, affecting the wine by leaving it flat and less fruity.
Problems with natural and synthetic corks have turned many wine companies pro-screw cap, but probably the biggest thing they’ve have going for them is the convenience factor. As of this year more than 120 brands now produce one or more wines sealed with a screw cap, including premium brands. That's a whopping 50% growth since last year, according to study done by AC Nielsen. More than 60% of all new wines created have the closures.
posted at 12:17 PM
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