Abstract: Container closures wherein at least one void comprised in the closure is at least partially filled with a gas or gaseous mixture which by composition or pressure is different from air are disclosed. The oxygen content of said gas can be lower than the oxygen content of air. Through use of such closures for sealing closed containers, the amount of air and therefore oxygen that enters the closed container through closure desorption can be effectively controlled, changed, or even largely eliminated.

Abstract: An electroanalytical method for predicting the oxidability of a wine or a grape must is disclosed. This example includes recording an electrochemical signal of a sample of the wine or grape must; comparing an electrochemical signature of the electrochemical signal obtained in a) with reference curves of voltammograms obtained from wines or grape musts with known oxidability; and predicting the oxidability of the sample tested based on the comparison. Markers for predicting the oxidability of a wine or a grape must and the use of electrochemistry for predicting the oxidability of a wine or a grape must are also disclosed. A method for predicting the optimal total oxygen supply for storing a wine or a grape must in a container; a method for wine maturation and/or ageing and; a method for selecting an optimal closure for storing a wine or a grape must in a container are also disclosed.