Thesis Statement about Advantages and Disadvantages of Technology

Introduction More than half of consumers who fall in love with wine are in love with the ritual of removing the cork. In China, most customers think that wine sealed with cork can be better quality and more authentic. (Yu, 2018) However, with the advancement of technology, more and more wineries began to use screw caps. In the wine industry in Australia and New Zealand, the development of the cap has been firmly established, with the production of New Zealand wines with screw cap closures up to 80%. (New Zealand Screwcap Wine Seal Initiative, 2005) Screw cap closures, it does not only seal very tight but are also very userfriendly – even if you forget the bottle opener, it doesn't take much effort to open it. It also gives the wine an image like daily household items, without the esoteric impression that someone always associates with 'noble'. Therefore, the screw cap closures make wine more acceptable both in the image and in practice. But there are a lot of customers who don't want the traditional cork closures to be replaced with screw caps because they didn't want their products to be considered inferior. Some people think that traditional cork is good for aging. Some people think that the screw cap can prevent bacteria from polluting the liquor. Some people think that cork is elegant. “The traditional cork cap is considered a sign of quality, and the screw cap is considered a sign of inferior wine.” (Barber, Meagher, Kolyesnikova, 2018) Some people think that the screw cap is convenient. Both advantages and disadvantages. This research paper collects different opinions from other researchers, experts, wine practitioners, and entrepreneurs. Let people get the most out of the advantages and disadvantages of traditional cork closures and screw cap closures. This research study determines whether or not the increase in wine stability is offset by a decrease in customer demand due to a lack of acceptance of the new closures. Again, this is an impression of the industry itself. But the marketing trend is shifting right now; there are more and more consumers willing to use screw cap closures. Sources List Ehrenberg, Rachel, Science News. 4/24/2010, Vol. 177 Issue 9, p12-12. 2/5p. Rachel was previously an interdisciplinary science and chemistry journalist and author of the Culture Beaker blog and was an MIT 2013-2014 Knight Science journalism researcher. She holds a degree in botany and political science from the University of Vermont and a master's degree in evolutionary biology from the University of Michigan. She graduated with a science-writing course at the University of California, Santa Cruz. Rachel wrote cork is not necessarily better for wine than a screw-on cap (AMERICAN CHEMICAL SOCIETY MEETING, SAN FRANCISCO, MARCH 21-25) Scientists reported on March 25 that when testing Pinot Noir and Chardonnay, consumers could not tell if the wine was covered with natural cork or screw cap. 'Wine quality should really be judged by the wine, not the cork,' said study coauthor Michael Qian of Oregon State University in Corvallis. 'The right kind of screw cap is just as good as a cork, or even better because it is more consistent.' There are a lot of people who choose cork over screw cap because they think wine with cork taste better. But is it true? One of the perceived issues of screw cap closures has been the apparent occurrence of reductive taints, ascribed to a lack of oxygen ingress. “For the preservation of fruity aroma, the ideal closure would be one allowing as little oxygen ingress as possible. This is one of the main reasons why screw caps have been introduced, in particular those containing a tin/Saran liner. Screw-capped wines keep fruity freshness and retain sulfur dioxide (SO2) extremely effectively. ' (Australian & New Zealand Grapegrower & Winemaker P50-P51) Barber, N., Meagher, M., & Kolyesnikova, N. (2008). A New Twist on Tradition: Selling the Experience to U.S. Wine Consumers. Journal of Culinary Science & Technology, 6(4), 325–342. doi: 10.1080/15428050802523842 The three authors for this article are Nelson A. Barber, Ph.D. who is an associate professor from the University of New Hampshire. Michael Meagher, who is a master sommelier. Meagher writing his master’s thesis on screw cap wines in the United States, and Dr. Natalia Velikova works with the Texas Wine Market Research Institute (Deputy Director) and the Department of Hotel and Retail Management at Texas Tech University as an Associate Professor and teaches wine marketing courses and wine tourism. In the article, the authors explain most consumers believe that the design of wine packaging directly reflects the quality of the wine. The emergence of alternative wine caps is primarily in response to the quality control work performed by the winemaker to prevent cork failure. However, nearly 40 years ago, with the advent of screw caps, the wine industry experienced a drastic change in the style of using the appropriate cap. The article points out that traditional cork substitutes have emerged primarily in response to winemakers' quality control efforts to prevent cork failure. Nearly 5-8% of the world's wines become non-drinkable, because natural cork stoppers fail in some way, from premature oxidation, and uneven aging to 'cork taint' (Barrie. 2005) The Portuguese cork industry counterattacked, taking strategies to improve the quality of cork Bottle caps to gain market share in cork.“Pollution” refers to chemicals released from cork. Cork odor usually exists with 2,4,6-trichloroanisole (TCA is a common abbreviation), Released from the cork when in contact with the wine. It had a huge negative impact on wine. About 15 years ago, the manufacturer of the screw cap and plastic plugs, so-called non-cork caps markets dramatically reduced the market success of traditional cork. (Scollary, Geoffrey R.1,2 Chemistry in Australia. Sep2017, p40-40. 1p.) In summary, the authors give the reason why there is more and more winemaker choosing screw caps over traditional cork. Even though there are still people who think screw caps will hurt the brand image, compared to cork taint which has caused nearly 5-8% of the world’s wine to become non-drinkable, using screw caps will reduce the risk, and cutting down the revenue lost for the wine industries. Australian & New Zealand Grapegrower Winemaker. Oct2018, Issue 657, p68-73. 5p. & This atrial was written by Hans Mick who is a journalist, producer, and editor for Australian & New Zealand Grapegrower & Winemaker. In the article, he interviewed Bruce Tyrrell. Since 1858, the Tyrrell family has been producing outstanding wines in the Hunter Valley of New South Wales, and today it has become Australia's second oldest owned and operated family winery. He also interviewed Sirromet Wines business development manager Eric Yu who has been working in China for many years and knows the Chinese wine marketing strategy very well. The article said although the stubborn preference for cork bottles in the Chinese market still exists, many Australian wine exporters have revealed that they have noticed a change in attitude, which has led to an increase in the acceptance of their wine products under the screw caps. (Mick, 2018). Yu believes “The younger ones in China are paying a lot of money beyond their full income level and they don’t want to waste a cent that they spend. So if something’s got a cork in it and they get two bad ones in a row, they’re gone; they’re into screw caps because they don’t want to waste the money,” Hans Mick well explained if the price value doesn’t match the taste of the traditional cork wine cause of the cork taint, there would be more and more Chinese people starting to accept wine with screw caps. Logan, Sonya Jones, Lauren. Australian & New Zealand Wine Industry Journal. Sep2007, Vol. 22 Issue 5, p49-54. 4p. 1 Color Photograph, 5 Charts. The author of this article is Sonya Logan who is an editor and journalist with 25 years of experience, particularly in trade magazines for the Australian wine industry, writing and editing for print, online, and social media. The authors used a consumer survey to show the current state and trends of wine closures. Although the screw caps are definitely the preferred type of closure among the respondents, there are still producers willing to continue to use cork stoppers for wine. This may adapt to the preferences of domestic consumers, especially for the Price point, or meet the requirements of the export market. Many respondents believe that education is relevant. Different types of closures will become an important factor for consumers' preferences. The results suggested that wine markers must clearly know their own objectives and their expected value. It’s important to utilize the educational theory, and then decide which type of closures they need to use. Conclusion The Domain Carneros Winery in Napa Valley California is contemplating replacing the traditional cork closures for their wines with screw cap closures. According to my research. Evidence has shown by using a screw cap, there will be no cork smell, and no expansion plugs due to changes in ambient temperature, leakage, etc. The smell of bad cork is not refreshing, like the smell of a newspaper or cardboard that has been wet by rain. The source of this material is the disinfectant in the oak plug and the reaction of the mold that is not completely removed. It is called TCA. “The off-flavor of “tainted wine” is attributed mainly to the presence of 2,4,6trichloroanisole (2,4,6-TCA) in the wine. In the present study the atmospheric pressure gas-phase ion chemistry, pertaining to ion mobility spectrometry, of 2,4,6trichloroanisole was investigated.” (Karpasa, Z. (2012, May 15). The potential of ion mobility spectrometry (IMS) for detection of 2,4,6-trichloroanisole (2,4,6-TCA) in wine. Retrieved October 9, 2019) It causes the wine to taste flat and the spoiled taste engulfs the fruit and floral notes. Although it makes consumers lose the romantic scene when they open the bottle, it seems that this is far less than keeping the quality of the wine. Thus, using a screw cap is easy to open, with no additional tools, and no risk of breakage it is also convenient to drink and seal. After opening the bottle, one can discover the potential of the cup wine to continue to develop, and the refreshing and pleasant quality should be attractive. References 1. Ehrenberg, Rachel, Science News. 4/24/2010, Vol. 177 Issue 9, p12-12. 2. Australian & New Zealand Grapegrower & Winemaker P50-P51 2/5p. 3. Barber, N., Meagher, M., & Kolyesnikova, N. (2008). A New Twist on Tradition: Selling the Experience to U.S. Wine Consumers. Journal of Culinary Science & Technology, 6(4), 325–342. doi: 10.1080/15428050802523842 4. Australian & New Zealand Grapegrower & Winemaker. Oct2018, Issue 657, p68-73. 5p. 5. Logan, Sonya Jones, Lauren. Australian & New Zealand Wine Industry Journal. Sep2007, Vol. 22 Issue 5, p49-54. 4p. 1 Color Photograph, 5 Charts. 6. Karpasa, Z. (2012, May 15). The potential of ion mobility spectrometry (IMS) for detection of 2,4,6-trichloroanisole (2,4,6-TCA) in wine. Retrieved October 9, 2019 7. Scollary, Geoffrey R.1,2 Chemistry in Australia. Sep2017, p40-40. 1p.