Polymer stoppers are gaining popularity over traditional corks. However, their quality level remains understudied, as does their effect on commercial alcoholic beverages. This research featured the quality and safety indicators of polymer stoppers. The research objective was to assess their potential impact on the quality and safety of alcoholic drinks during storage. The study focused on six types of polymer stoppers that differed in manufacturer, price, and material. Such aspects as appearance, geometry, impermeability, sensory profile, and polymer dust were determined based on State Standard 32626-2014. Toxic substances were assessed by gas chromatography while the migration of substances from the stopper surface was studied using direct microscopy. Sample preparation protocol followed Technical Regulation of Customs Union 005/2011 and State Standard 32626-2014. Certain stoppers, mainly from the low-cost segment, failed to meet the impermeability requirements, especially in case of hotprocess bottling. The experiment revealed such toxic and hazardous substances as dibutyl and dioctyl phthalates, acetone, ethyl acetate, hexane, heptane, methanol, propyl, butyl, and isobutyl. They penetrated into the model environment and deteriorated the sensory properties of the alcoholic beverages. The acceptable level of methanol migration was exceeded by ≥ 10 times. The concentration of propyl alcohol reached 0.435 mg/L, with its acceptable level being 0.100 mg/L. The concentration of ethyl acetate was 20 times as high as the standard. The research confirmed phthalate migration from polymer stoppers into alcoholic beverages during storage. Their migration rate and concentration in the finished product correlated with the strength of the beverage and storage temperature. Apparently, winemakers should apply stricter sanitary, quality, and safety standards to the stoppers they use to bottle their produce.