High quality food and beverage labels help customers make well-informed decisions about your product. Even when some basic wine knowledge is expected from the consumer, wine labels can feature descriptors that refer to the general content of a beverage and also emphasize core brand values. In a recent article for the Duluth News Tribune, David Devere writes that smell is one of the key ways to identify when something is wrong with a wine.
The number of faults that may afflict a bottle are numerous, and include infection from outside yeast, improper heat or the use of grapes that are either under-ripe or moldy. Sometimes, the smell of a faulted wine is complicated, and may be difficult to pinpoint. Bacterial action, for example, can create a combination of scents that only together indicate a wine was poorly fermented.
In a similar piece for the Plymouth Herald, wine and food writer Stephen Barrett said that bad corks can corrupt the wine in some cases, leaving a distinct odor.
"The cork industries are researching how to stop this as we speak and are trying to eliminate the problem," he writes. "It is difficult to detect as it only occurs when the cork come into contact or contaminates the wine." Barrett adds that corks may be disappearing for some wine producers since screw caps have caught on within the industry.
Because wine packaging can vary wildly from the traditional bottle and cork, companies need to use systems that will produce appropriate and durable imagery for wine labels. One printer that can fill this role is the Primera LX400, which is designed for 4800 dpi resolution labels that are custom fit to the bottle. Contact us today for free label samples and more information.