Put a cork in it (or don't)

For better or worse, technology and artistry are often viewed as mutually exclusive. In some cases, like biodynamic farming, that tension manifests itself in relatively benign ways. I don't think it's a coincidence that the world's top luxury wine producers choose to emphasize the ceremonial aspects of biodynamism over the more technical ones when discussing their craft (why not call it a process?). But are there instances in which worshiping at the altar of tradition compromises quality?

Research going back to the 1980's has shown that the use of screw caps imparts quality benefits to wine in several scenarios. For one, they're better at keeping oxygen out of the bottle than their more porous counterpart (the cork) -- a plus for "simpler" wines and wines consumed young (NPR, 2014). For another, they prevent something called "cork taint," a foul-smelling chemical reaction caused by bits of cork falling into the wine.

So why aren't screw caps standard, at least for the many varieties of wine that aren't served by oxygenation in the bottle? As with many things, the answer is obvious but the solution is elusive. Corks are an enduring sign of quality, and wine is an industry steeped in ceremony and tradition. People find the act of uncorking their wine (or seeing it presented) emotionally satisfying. 

I raise this issue not to solve screw top wine adoption, specifically, but to illustrate that anyone hoping to apply technological innovation in the wine industry cannot neglect artistry if she hopes to make an impact in the higher quality segments. The question is, how can one marry (or even mask) scientific rigor with ceremony, as in biodynamism?