Cork taint< - BetterCuisine

Cork taint< - BetterCuisine

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Topic: Cork taint<

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<bb>>Corkb>bb>> taint - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening.
Though modern studies have shown that other factors can also be responsible for taint – including wooden barrels, storage conditions and the transportation of corks and wine – the <bb>>corkb>bb>> is held to be the traditional scapegoat, and a wine found to be tainted on opening is said to be "corked".
In almost all cases of corked wine the wine's native aromas are reduced significantly, and a very tainted wine is completely undrinkable (though harmless).

http://en.wikipedia.org/wiki/Cork_taint (693 words)



<bb>>Corkb>bb>> (material) - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) is one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>>'s elasticity combined with its near-impermeability makes it suitable as a material for bottle stoppers, especially for wine bottles.
<bb>>Corkb>bb>> demand has increased due to a larger proportion of wine being sealed with <bb>>corkb>bb>> rather than being sold in bulk.

http://en.wikipedia.org/wiki/Cork_(material) (649 words)



Amorim CorkFacts - FAQs

A: '<bb>>Corkb>bb>> taint' is a misnomer - <bb>>corkb>bb>> itself does not affect the wine but the <bb>>corkb>bb>> may become contaminated with TCA, a worldwide pollution affecting many food and beverage products, and this may migrate into the wine, causing taint.
There is no definitive research that accurately determines the incidence of <bb>>corkb>bb>>-related taint, although oenological studies suggest that 2-5% of wines are affected by some sort of taint, of which <bb>>corkb>bb>> taint is one factor.
A: No. TCA is often referred to as <bb>>corkb>bb>> taint; this wrongly suggests the <bb>>corkb>bb>> is the sole cause of TCA.

http://www.corkfacts.com/contpges/faqsmain.htm (1148 words)



Wine Education Topic: <bb>>Corkb>bb>> Taint in Wine

<bb>>Corkb>bb>> taint is in fact a set of very undesirable aroma and flavour characters that are imparted to bottled wines following contact with their <bb>>corkb>bb>>.
Australian Wine Research Institute records of the incidence of <bb>>corkb>bb>> taint seen by winemakers in thousands of bottles of wines opened as part of their Advanced Wine Assessment Course suggest that the figure is around five per cent.
To their credit wineries and <bb>>corkb>bb>> suppliers spend a large portion of QC budgets on identifying tainted batches corks before they are used research into how TCA formation is affected by the growingmaking distribution process continuing.

http://www.aromadictionary.com/articles/corktaint_article.html (1245 words)



<bb>>Corkb>bb>> taint - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening.
In almost all cases of corked wine the wine's native aromas are reduced significantly, and a very tainted wine is completely undrinkable (though harmless).
Improvements in <bb>>corkb>bb>> and winemaking methodology continue to lower the incidence, but the media attention given to <bb>>corkb>bb>> taint has created a controversy in winemaking, with traditional <bb>>corkb>bb>> growers on one side and powerful marketers of newer synthetic closures (such as Alcan's Stelvin® cap) on the other.

http://en.wikipedia.org/wiki/Cork_taint (1245 words)



<bb>>Corkb>bb>> (material) - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) is one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>>'s elasticity combined with its near-impermeability makes it suitable as a material for bottle stoppers, especially for wine bottles.
<bb>>Corkb>bb>> demand has increased due to a larger proportion of wine being sealed with <bb>>corkb>bb>> rather than being sold in bulk.

http://en.wikipedia.org/wiki/Cork_(material) (1245 words)



<bb>>Corkb>bb>> taint - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening.
Chlorphenols taken up by <bb>>corkb>bb>> trees are an industrial pollutant found in many pesticides and wood preservatives, which may mean that the incidence of <bb>>corkb>bb>> taint has risen in modern times.
Improvements in <bb>>corkb>bb>> and winemaking methodology continue to lower the incidence, but the media attention given to <bb>>corkb>bb>> taint has created a controversy in winemaking, with traditional <bb>>corkb>bb>> growers on one side and powerful marketers of newer synthetic closures (such as Alcan's Stelvin® cap) on the other.

http://en.wikipedia.org/wiki/Cork_taint (445 words)



Enology Notes 2002

Bruce will review the current body of knowledge with regard to <bb>>corkb>bb>> taint, discuss the impact on the industry, and what people should be thinking about with regard to corks and <bb>>corkb>bb>> quality.
<bb>>Corkb>bb>> taint, however, results from the contributions of a relatively small group of volatile metabolites linked by their musty odor and flavor-active properties.
Whether or not <bb>>corkb>bb>> exhibits taint upon bottling may depend on its intrinsic structural integrity.

http://www.fst.vt.edu/extension/enology/EN/contentextenologynotes2002.html (445 words)



<bb>>Corkb>bb>> (material) - definition of <bb>>Corkb>bb>> (material) in Encyclopedia

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) was one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>> material is a subset of generic <bb>>corkb>bb>> tissue, harvested for commercial use primarily from the <bb>>Corkb>bb>> oak tree, Quercus suber, with Portugal producing most <bb>>corkb>bb>> worldwide.
<bb>>Corkb>bb>> demand has increased due to a larger proportion of wine being sealed with <bb>>corkb>bb>> rather than being sold in bulk.

http://encyclopedia.laborlawtalk.com/Cork_(material) (372 words)



<bb>>Corkb>bb>> (material) - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) is one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>> material is a subset of generic <bb>>corkb>bb>> tissue, harvested for commercial use primarily from the <bb>>Corkb>bb>> Oak tree, Quercus suber, with Portugal producing most <bb>>corkb>bb>> worldwide.
<bb>>Corkb>bb>> demand has increased due to a larger proportion of wine being sealed with <bb>>corkb>bb>> rather than being sold in bulk.

http://www.wikipedia.org/wiki/Corking (371 words)



<bb>>Corkb>bb>> (material) - Wikipedia, the free encyclopedia

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) is one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>> material is a subset of generic <bb>>corkb>bb>> tissue, harvested for commercial use primarily from the <bb>>Corkb>bb>> Oak tree, Quercus suber, with Portugal producing most <bb>>corkb>bb>> worldwide.
Oak woodlands in Spain and Portugal, known as dehesas or montados, have been used to produce <bb>>corkb>bb>> and graze livestock for hundreds of years, making them a haven for wild birds.

http://en.wikipedia.org/wiki/Cork_(material) (639 words)



<bb>>Corkb>bb>> (material) Encyclopedia Article @ NaturalResearch.org

<bb>>Corkb>bb>> contamination with harmless but foul-smelling trichloroanisole (TCA) is one of the primary causes of <bb>>corkb>bb>> taint in wine.
<bb>>Corkb>bb>> material is a subset of generic <bb>>corkb>bb>> tissue, harvested for commercial use primarily from the <bb>>Corkb>bb>> Oak tree, Quercus suber, with Portugal producing most <bb>>corkb>bb>> worldwide.
They are stripped every nine years, giving the tree time to regenerate its bark and so produce more <bb>>corkb>bb>>.

http://www.naturalresearch.org/encyclopedia/Cork_(material) (731 words)



miaminewtimes.com Dining Turn of the Screw, Part II 2002-10-24

Still challenges like the one that <bb>>Corkb>bb>> Supply USA issued to the Wine Spectator -- whose writer Jim Laube is pro-screwcap -- to visit <bb>>corkb>bb>> facilities and verify measures of TCA-related taint with chemical proof, have only added more compounds to the fire.
How the <bb>>corkb>bb>> is treated from there composes a large part of APCOR's mission, which is not only to lower TCA-taint levels through quality production but to make consumers aware of that reduction, currently estimated at about.8 percent.
Nearly 250 companies, representing various arms of the three-billion-dollar Portuguese <bb>>corkb>bb>> industry, hold membership in APCOR; statistically, that means APCOR accounts for 75 percent of national production and 80 percent of <bb>>corkb>bb>> exports.

http://www.miaminewtimes.com/issues/2002-10-24/dish.html (731 words)



- decanter.com - the route to all good wine

With increasing numbers of winemakers especially New World white wine producers turning to alternative bottle closures, such as Stelvin and screwcap, the <bb>>corkb>bb>> manufacturers' search for an antidote to the problems caused by TCA has never been so urgent.
APCOR, the Portuguese <bb>>Corkb>bb>> Association, recently announced that it is to fund research into <bb>>corkb>bb>> taint to the tune of 2.5million (US$2.3million).
The research will focus on five key areas: the life cycle of natural <bb>>corkb>bb>> stoppers, natural <bb>>corkb>bb>>'s stabilisation period, the link between natural <bb>>corkb>bb>> and the maturation process of wine, new developments in the industry, and new processes that may help to eradicate TCA.

http://www.decanter.com/news/46401.html (731 words)



Portuguese <bb>>Corkb>bb>> Production

<bb>>Corkb>bb>> Taint of Wines: Role of the Filamentous Fungi Isolated from <bb>>Corkb>bb>> in the Formation of 2,4,6-Trichloroanisole by O Methylation of 2,4,6-Trichlorophenol. Applied and Environmental Microbiology, December 2002.
For example, the <bb>>corkb>bb>> oak has been said to occupy 2 million hectares of land (in a citation from 1950 and 1985), but according to a 1999 paper, real area is not known, since up-to-date inventories are not available, particularly with regard to age distribution and the density of stands.
[1] The noun and the verb both convey, in modern usage, the assumption that the material used is <bb>>corkb>bb>> the bark of the <bb>>corkb>bb>> oak (quercus suber).

http://www.davidbarber.org/research/economics/cork.html (1408 words)



Strat's Place - Darryl Beeson's - Wine and More - Lets Twist Again

Over the last ten years, Bonny Doon has experimented with various types of closures and searched for a closure which would minimize so-called "<bb>>corkb>bb>> taint," which arises in an estimated 5% of wines with <bb>>corkb>bb>> closures.
As a stylish and humorous way to celebrate Bonny Doon's large-scale commitment to the screwcap and the "death" of the <bb>>corkb>bb>>, Randall Grahm was inspired by an 1884 French novel by J.K. Huysmans, "A Rebours", translated as either "Against Nature" or "Against The Grain." The novel can be viewed online at www.eldritchpress.org/jkh/rebours.html.
The <bb>>corkb>bb>>'s demise was eulogized by British wine authority Jancis Robinson, proclaiming that the "great, big supertanker S. Screwcap has set sail and there will be no turning back." There is a movement in the wine world to replace the sometimes faulty <bb>>corkb>bb>> with a simple twist-off cap, and Bonny Doon is leading the way.

http://www.stratsplace.com/beeson/lets_twist.html (1408 words)



Screwcap - Wikipedia, the free encyclopedia

Traditionally associated in the US with extremely inexpensive jug wines or even "skid row" wines, the screwcap is making a comeback due to concern about <bb>>corkb>bb>> taint.
A screwcap is a type of closure that is gaining increasing support as an alternative to <bb>>corkb>bb>> for sealing wine bottles.
Screwcaps have a much lower failure rate than <bb>>corkb>bb>>, and in theory will allow a wine to reach the customer in perfect condition, with a minimum of bottle variation.

http://en.wikipedia.org/wiki/Screwcap (365 words)



Amorim CorkFacts - FAQs

Is it true that <bb>>corkb>bb>> taint is caused by the widespread use of pesticides in the 1950s and 60s?
<bb>>Corkb>bb>> trees are only removed when they become decrepit with age or to reduce overcrowding.
corks are known as technical corks to distinguish them from natural straight corks, which are punched in one piece from the bark.

http://www.corkfacts.com/contpges/faqsmain.htm (1148 words)



TCA -- Facts, Info, and Encyclopedia article

TCA is shorthand for 2,4,6-trichloroanisole, the chief cause of (Click link for more info and facts about <bb>>corkb>bb>> taint) <bb>>corkb>bb>> taint in wine.
TCA is the tricarboxylic acid cycle or (In all plants and animals: a series of enzymatic reactions in mitochondria involving oxidative metabolism of acetyl compounds to produce high-energy phosphate compounds that are the source of cellular energy) citric acid cycle (Krebs Cycle)
TCA is an acronym for (An antidepressant drug that acts by blocking the reuptake of norepinephrine and serotonin and thus making more of those substances available to act on receptors in the brain) tricyclic antidepressants

http://www.absoluteastronomy.com/encyclopedia/t/tc/tca2.htm (126 words)



mrwizard - WineMaker Magazine: Adding Oak & Rehydrating Yeast: Wine Wizard

You presented an explanation on <bb>>corkb>bb>> taint that implicated the use of chlorine-based sanitizers during the winemaking process as a source of chlorine for the formation of Trichloroanisole (TCA).
I was interested in your advice given to a reader on <bb>>corkb>bb>> taint (Wine Wizard, Summer 99).

http://www.winemakermag.com/mrwizard/82.html (126 words)



<bb>>Corkb>bb>> taint - Wikipedia, the free encyclopedia

The incidence of bottles with <bb>>corkb>bb>> taint is estimated to be between 1 and 15 percent.
The former figure is from the <bb>>corkb>bb>>-industry group APCOR, which cites a study showing a 0.7-1.2% taint rate.
Anecdotal evidence from wine professionals suggests that the rate may be substantially higher.

http://en.wikipedia.org/wiki/Corked (126 words)



Hotel and Restaurant - <bb>>Corkb>bb>>

Apcor is eager to persuade consumers and producers that <bb>>corkb>bb>> alone is not always to blame for wine taint and that poor quality and hygiene control in bottle manufacturing and the bottling process can increase the chances of contamination.
The losses to the restaurant industry caused through bottles of wine that are returned because of wine taint are hard to determine.
Interestingly, research conducted by Apcor revealed that a large number of bottles were sent back not necessarily because they were tainted, but because the taster wanted impress a group with his apparent knowledge of wine.

http://www.hotelandrestaurant.co.za/news/2002/june/cork.asp (126 words)



The New Zealand Screwcap Initiative

It could well be that in 30 years time people will in retrospect consider that New Zealands greatest contribution to the world of wine is not its remarkable Sauvignon Blancs, or even its supple Pinot Noirs, but instead the way it led the wine world to shift from variable, taint-prone corks to embrace screwcaps.
The <bb>>corkb>bb>> industry has begun to address the problem of taint with actions, rather than just words, and at least some of the larger players are now making serious efforts to reduce taint levels in a way they simply werent a few years ago.
From what I have seen so far, however, the screwcap is still my choice as being technically the best. With regards to potential problems with the tightness of the seal provided by screwcaps, and their suitability for ageing red wines, Brajkovich had this to say.

http://www.wineanorak.com/new_zealand_screwcap_initiative.htm (126 words)



AWRI wine bottle closure trial

Assuming that people generally like the way that wines change with age when they are sealed with corks, my assumption would be that all we are asking from the perfect stopper is that it should seal as well as a <bb>>corkb>bb>> and no better, without the risk of taint from TCA.
It's one thing bottling an inexpensive quaffer with a plastic <bb>>corkb>bb>>, but would a manufacturer be wise in using the same closure on a wine intended for 10 years in the cellar?
There is enough wine bottled for the study to continue for a decade, and as such these results are best viewed as preliminary.

http://www.wineanorak.com/closuretrial.htm (1620 words)



R.H. Phillips

Screwcaps eliminate the threat of <bb>>corkb>bb>> taint, which adversely affects up to ten percent of all bottles of wine.
Oxidized wine can be caused by a <bb>>corkb>bb>> that hasn't expanded in the bottle neck properly and allows air to seep in.
Resealed bottle can be stored on its side (especially useful for white wines stored in the refrigerator).

http://www.rhphillips.com/lo-fi/evolution.php (188 words)



Wines & Vines: W & V survey: <bb>>corkb>bb>> remains top stopper

With all the recent hoopla about wineries switching to screwcaps, the growing acceptance of synthetic stoppers and the bad press about <bb>>corkb>bb>> taint even in mainstream media, you might be tempted to think that natural <bb>>corkb>bb>> and its conglomerate offspring are on the way out.
The difficulty and expense of converting bottling lines to screwcap may be one factor holding back the closure's acceptance by producers.
The good news for screwcap manufacturers and their winery clients, however, is that once consumers have sampled screwcapped wine, their acceptance of the closure increases: 72% of those who have never opened a screwcap feel the closure "cheapens the image of wine," compared with 35% of drinkers who have actually tried screwcaps (see chart).

http://www.findarticles.com/p/articles/mi_m3488/is_9_85/ai_n6245125 (980 words)



[No title]

Heidelberg Tun / Angel's share / National Wine Centre of Australia / Wine/ <bb>>Corkb>bb>> taint / Vintage / Clos vougeot
Oz Clarke / Cooking wine/ Terroir / Butt (unit) / Cercle des Amateurs de Vin / Negociant / Varietal / Winery / Lachryma Christi / Mulled wine/ Corkscrew (tool) / <bb>>Corkb>bb>> (material) / Moscatel /
Château d'Yquem / Muscadet / Late harvest wine/ Château Lafite-Rothschild / Domaine de la Romanée Conti / Dom Perignon (wine)/ Spumante / Château Latour / Georges Duboeuf / Kathryn Kennedy Winery

http://thei15928.seesaa.net/archives/200510.html (5774 words)



The Oenophile Network :: wine blog, discussion, news and information dedicated to wine lovers, wine drinkers and wine nuts

There have been a bunch of articles recently regarding James Laube (a Wine Spectator senior editor) and his detection of TCA (cellar taint, commonly also <bb>>corkb>bb>> taint) at several wineries.
The Oenophile Network is run by a wine hobbyist and is dedicated to wine lovers, wine drinkers and wine nuts!
This site intends to be a unique place on the web where wine lovers (both amateurs and professional wine industry oenophiles) can find independent, no-nonsense information and discussion about wine.

http://www.oenophile.net/modules.php?op=modload&name=PNphpBB2&file=index (5774 words)



cuisine.co.nz - wine - to screw or not to screw

Screwcap wine seals do not introduce the risk of extraneous taint to the wine: instead, they allow the wine to mature and develop without outside help.
Screwcap closures have been protecting premium food and beverages for over 30 years, but anxiety about marketing issues has led to restricted supply of premium quality wines under screwcap.
After much consultation and research, screwcap wine seals were identified as the most promising alternative to <bb>>corkb>bb>>, and the action of some leading Clare Valley (Australia) Riesling producers in very successfully using and marketing screwcap closures on their premium 2000 vintage wines confirmed this as the alternative system of choice.

http://www.cuisine.co.nz/index.cfm?pageId=14538 (926 words)



StarForum :: View topic - JOURNAL: Screwcaps - The Beta Videotape of the Wine World?

The wineries using screwcaps learned the lessons of the past and use an innovation strategy that has seen growth well beyond original projections by focussing on the core benefits of the screwcap in addressing TCA Taint and oxidation and bottle variation.
To paraphrase their summary of the failure; the promoters and early adopters of Screwcap seal were not effective as opinion leaders, or as role models to take the innovation to the point of it becoming a mainstream alternative to <bb>>corkb>bb>>.
Richmond Grove and Vintage Cellars siezedthe ball on this one by releasing the 1998 Rieslings in screwcap as a special "Cellaring Pack", which was labelled as such, to entice people to cellar the stuff.

http://www.winestar.com.au/forum/viewtopic.php?t=2026 (5299 words)

Topic: <b>Cork</b> <b>taint<

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