On Thu, 16 Sep 2004 22:08:23 +0200, Ian Hoare
wrote:


I believe that most producers of cork have moved away from chlorine,
and are now using peroxide. This seems to have reduced the problem,
but not much...

Interesting. So that would imply that my fundamental hypothesis about the
source of the chlorine in TCA (TriChloroAnisole iirc) is not correct. So
where does the chlorine come from then?

I can only speculate, but either the chlorine is coming from
atmospheric pollution (including any pesticides?) or from the storage
areas. Like I said, drying in storage takes a long time, and these
places must still bear the traces of past contamination.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail