When it came to IPMP (associated with “green pea” and “earthy” flavours) the level increased by 2-3% for natural cork, but fell by 7% for screw cap and 19% for synthetic cork.

In wines stored in bottles, the levels of IBMP (which produces a characteristic "sweet pepper" taste) did not fall as much: by 37% for synthetic cork, 36% for screw cap and 31% for natural cork.

When it came to IPMP (associated with "green pea" and "earthy" flavours) the level increased by 2-3% for natural cork, but fell by 7% for screw cap and 19% for synthetic cork.