How cork became an answer to microplastics

A 2025 study points to an unexpected source of contamination. And Amorim offers solutions: Helix and the natural Bee W® coating.

For a long time, cork had a mixed reputation. In the very same bottle, it could be both a guarantee of tradition and the beautiful evolution of wine- and, at the same time, the silent culprit behind notorious faults, especially TCA.

In recent years, however, cork has not only solved a significant part of its past problems, but has also begun to gain a surprisingly modern role: a natural solution against microplastics, a platform for innovation, and a strong ally in reducing carbon footprint.

If until recently the discussion around closures was mainly about “safe or risky?”, 2024–2025 shifts the focus to another question: what does a closure add to wine – and what does it remove from the packaging equation?

Microplastics: when the cap becomes the main suspect

A study published in 2025 in the Journal of Food Composition and Analysis examined microplastics in beverages marketed in France (wine, water, soft drinks, beer) and compared contamination depending on packaging type: Tetra Pak, bag-in-box, glass and PET. The results went against popular perception: glass bottles were often found to be more contaminated than other packaging formats – with one notable exception: wine, where the difference was attributed to the fact that many bottles were sealed with cork stoppers rather than metal caps.

What makes the finding even more compelling is the suspected source. Researchers observed that a large share of microplastics found in capped glass bottles had the same colour as the paint on the outer layer of the cap. FTIR analysis showed that this paint was mainly polyester – the same chemical “fingerprint” as the particles identified in the beverages. Moreover, examining capsules before use revealed scratches and paint fragments transferred to the inside, supporting the hypothesis that the contamination originated from the caps themselves.

These conclusions of this study translate into a clear message for consumers: wines sealed with cork stoppers were practically free of microplastics, unlike cases where the source may be the cap and its painted layer.

What does this mean for wineries?

First and foremost, this is a conversation about packaging, not a reason for panic. Microplastics are a sensitive topic, and wine can afford to be the mature product that discusses risks calmly: “we avoid a potential source of contamination associated with painted metal caps.” In this context, cork is no longer just a symbol – it becomes a pragmatic choice.

The cork “twist” (Helix): a modern response to a modern concern

When consumers start looking at packaging with more suspicion – “what migrates, what ends up in the product?” – a natural response follows: a desire for simplicity and trust. One of the most interesting moves is that innovation does not come only from the lab, but also from the way a bottle is opened.

Helix is Amorim’s cork closure that opens with a twist, without a corkscrew. It is a collaboration between cork and glass: it preserves the sense of quality associated with both materials, while removing the practical “barrier” – needing a corkscrew or struggling with an awkward opening.

In December 2025, Amorim announced that Helix “gets a new twist”: it becomes more versatile and easier to use, positioned explicitly as a solution for young, fresh and aromatic wines, as well as fast-growing categories such as organic and NOLO (low/no alcohol).

Why connect Helix to the microplastics discussion? Because it is, indirectly, a promise of simple packaging: glass + cork + a modern user experience. In a market where consumers ask increasingly technical questions, Helix can be framed as an option that combines the convenience of a screwcap with the natural character of cork.

Bee W®: a natural upgrade, without plastic

If Helix addresses the experience, Bee W® targets consistency. Bee W® is a bio-based coating made from beeswax, developed for natural cork stoppers. Its stated purpose is to improve sealing properties and deliver predictable oxygen ingress rates (OIR), helping ensure consistency in wines destined for ageing – the same evolution in every bottle, one of wine’s most enduring goals.

Bee W® was also recognised at ENOMAQ, one of the most leading trade fairs dedicated to wine technology, where the innovation received an award.

For oenologists, the message is straightforward: more control, less variability, without giving up the natural cork closure.

Reducing carbon footprint: cork as an industrial argument, not just an emotional one

Alongside purity and innovation, another pressure is growing across the wine industry: the carbon footprint of packaging.

In 2024, Amorim was recognised by World Finance with two awards:

– „Best Company for Carbon Reduction in the Wine Products Industry” (World Finance Carbon Awards 2024)

– „Most Sustainable Company in the Wine Products Industry” (Sustainability Awards)

For a closure producer, this becomes part of a wider narrative: the closure is not “a small component” — it is a measurable element in a broader sustainability strategy.

Beyond faults: cork–wine interaction as a research direction

In its communications, Amorim speaks about a shift in focus: after years in which the priority was reducing problems (TCA, variability), research is also moving towards a positive question: how does wine evolve with cork compared to other closures, and what does cork contribute?

In the case of Champagne, the company mentions studies on the advantages of using cork at certain stages (including in-bottle secondary fermentation), with an impact on sensory expression — a field worth following closely, because it shifts the conversation from “closures that prevent wine from going wrong” to “closures that help wine evolve better.”

Relevance for Romanian wine

For Romanian wineries, this discussion matters primarily in terms of export and positioning. Markets such as Scandinavia, Germany, the Netherlands, or Canada are highly receptive to topics like product purity and packaging sustainability, and microplastics can quickly become a point of differentiation – even if it is not yet an explicit requirement. In this context, cork can serve as a double argument: tradition and a premium perception.

Romanian wine producers should ask themselves: where does it make sense to choose a closure that removes a potential source of microplastics, while preserving cork’s image advantages? For wines aimed at restaurants, gifting, premium retail, or export, cork remains the expected standard. For young wines meant for early consumption – including rosés and aromatic styles 0 a solution like Helix can deliver a modern experience (twist-opening) without switching to a metal screwcap. And for ranges designed for aging and consistency from bottle to bottle, Bee W® is a technical argument: more oxygen control, without giving up on a natural cork closure.

Conclusion: cork is becoming “smart packaging”

Taken together, these developments suggest that cork is returning to the centre of attention not through nostalgia, but through contemporary arguments:

– it can help avoid a potential microplastics contamination pathway associated with painted caps

– it can be enhanced with a natural coating (Bee W®) for better oxygen control and more consistent bottle-to-bottle performance

– it can be reinvented as a consumer experience (Helix Twist), without losing its identity

– and it remains a strong asset in reducing carbon footprint, with international recognition

In an industry that refines details more and more — from terroir to sustainability — cork is increasingly being treated as **smart packaging**: technical, natural and more relevant than ever.