researching the cork oxygen permeability question some years ago I found that cork stoppers are essentially impermeable to atmospheric oxygen. It appears that the 'breathing' of cork is a myth. Oxygen passing by diffusion into the bottle stems from the compressed cork itself. The wine essentially receives an initial jolt of oxygen while the bottle gets corked and that's all it ever gets until you open it.
researching the cork oxygen permeability question some years ago I found that cork stoppers are essentially impermeable to atmospheric oxygen. It appears that the 'breathing' of cork is a myth. Oxygen passing by diffusion into the bottle stems from the compressed cork itself. The wine essentially receives an initial jolt of oxygen while the bottle gets corked and that's all it ever gets until you open it.