A laboratory technician shows a jar filled with cork stoppers at the Catalan Cork Institute in Palafrugell, Spain. The traditional cork business, which has been under threat as wineries opted for metal caps or plastic stoppers, has been rescued by unlikely saviours: researchers in white coats who are demonstrating why nature’s stopper may still be one of the best ways of preserving and serving bottled wine.GUSTAU NACARINO/Reuters