Importance

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Abstract

It has been discovered that the presence of an antioxidant in a closure or stopper, particularly in a synthetic closure or stopper, used to seal liquid products in a container causes excessive extraction forces to be required to remove the closure/stopper from the container. In particular, in sealing wine in a wine bottle, wherein the closure/stopper remains in the bottle for extended periods of time, the presence of the antioxidant causes increased extraction forces to be required. In accordance with the present invention, by reducing and controlling the amount of antioxidant employed in forming the closure/stopper, excessive extraction forces are controlled and remain at normal levels.

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First Claim