Monday, May 15, 2006

High spoilage rate prompts manufacturers to bottle out on corks

The Independent, News p. 7

By Anthony Rose, Wine Correspondent

Talking of trees, few issues in the world of wine take up more newsprint than that of corks and screwcaps. Cork is a natural, traditional product that has served the wine industry well over the years, not least corkscrew manufacturers.
But corks have given the wine industry, not to mention consumers, a massive headache because of the growing incidence of cork taint. The TCA taint, or trichloroanisole 2,4,6 to be technical, is a mould that occurs during the cork growing and manufacturing process. Studies show that it affects on average one in 20 bottles of wine, a rate of spoilage that would be unacceptable in any other consumer product.


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