445: Reinventing the Cork with Dominique Tourneix of DIAM

I'll Drink to That! Wine Talk

Levi Dalton

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4.8 • 1K Ratings

🗓️ 3 March 2018

⏱️ 70 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dominique Tourneix is the Director General of DIAM Bouchage, a company specializing in reconstructed cork closures for wine.

Dominique discusses the causes of cork taint in wine and the presence of volatile compounds within traditional cork. He examines the part that wine cork plays in both preventing and allowing for the oxidation of wine, as well as the useful life of a cork. He also explains the alternative solution that his company offers to the traditional wine cork, and how it can be seen as a winemaking tool. Dominique further gives an overview of the global market for wine closures, comparing the relative attributes and market share of synthetic closures, screwcap, traditional cork, and reconstructed corks like DIAM.

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Transcript

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0:00.0	I'll drink to that where we get behind the scenes of the beverage business.
0:05.1	I'm Levy Dalton.
0:06.1	I'm Erin Scala and here's our show today. Oh, Dominique Tornex, the CEO of Diem, the wine closure company base in the south of France.
0:30.7	Hello, sir, how are you?
0:31.7	I'm fine. Hello, thank you for inviting me.
0:34.3	Thanks for being here. When did you develop an interest in engineering?
0:38.2	Well I was always being interested in the field of biology, food industry etc. So I decided to follow that route and go to the University of Montpellier, you know, where there is an agronomic school, engineering school, and I became a food processing engineer.
0:57.1	So what is that?
0:58.1	I mean, what is a food processing engineer do?
1:00.7	Food process engineers take care about equipment, processing food in the best way, most efficient way obviously and respecting the raw materials.
1:09.0	You work on machinery, automation, you also think about new ways of processing the raw materials to get the best food you can.
1:20.0	One of the challenges when you are processing food is to make sure that you don't damage the food itself.
1:25.0	You don't damage the proteins, vitamins, which are in it.
1:29.0	And the challenge is to preserve food against contamination. it's processing and packaging food up to the
1:36.5	consumer and offering them the best preserved food.
1:42.4	It's interesting that you phrase it that way because I've always thought of wine as that as a way of preserving grape juice for multiple winters.
1:50.0	Of course and the rule of the packaging is very important.
1:54.0	We know that to produce wine you need at least, let's say, two years, three years, even more.
2:00.0	But let's say you have the year where the grape are growing, then you're harvest, then you are processing and producing the wine, then you may put them into barrels, so that's another year, why he's sometimes more years, and then you bottle the wine.
2:16.8	And the premium, super premium wines usually will be preserved in the bottle for decades, up to decades I would say, and we know that
2:26.8	the wine will improve during these preservation.
2:30.3	So it's important to have the right packaging I would say, so the right bottle obviously,
	...

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