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Not talking about skunked beer, fresh beer stays fresher, longer and the whole thing tastes better. Blind tastes tests prefer quality cans.
Not sure faster aging of wine is a good thing. Oxidization of most foodstuffs is a bad thing.
hippy-
Wasn't aware that cans kept it fresher also, very interesting! Is that as a result of the material or closure? I'd be surprised if it were the material.
I'm not even going to try to understand the ageing of wine, but oxygen is apparently a good thing for ageing it. I think it's something to do with anearobic fermentation resulting in off-flavors. Like I said I'm no expert but even synthetic corks are designed to let oxygen pass through as far as I'm aware.
Wine is a bit too complex for me to want to get involved with.
mmccarthy
Indeed, but only if you're a heathen who keeps their beer somewhere where sunlight can get at it.
Isn't cork beneficial to wines as it lets some oxygen in (which is helps the ageing process)?