It's the screwcaps, mate:

http://content.worldwidewine.com/cli...dia&report.pdf

Enjoy,

Pp

Ray Calvert wrote:
Forgive me for going against the grain but in this day and age of drug
companies funding medical research, who funds this research? And what does
First paragraph on the first page lists the wineries involved and no
surprises it's the wineries that are the most vocal about tainted cork.

JF wrote:
Ray Calvert wrote:
Forgive me for going against the grain but in this day and age of
drug
companies funding medical research, who funds this research? And
what does
First paragraph on the first page lists the wineries involved and no
surprises it's the wineries that are the most vocal about tainted
cork.

They also thank their sponsors later on;

"The ACF wishes to thank its sponsors: Grosset Wines, the Wine Press
Club of NSW, Auscap and ACI."

Auscap and ACI both provide ROTE closures.

Andy

Is there any indication that you can get cork taint form artificial corks?
"JF" wrote in message
...
pp wrote:
It's the screwcaps, mate:

http://content.worldwidewine.com/cli...dia&report.pdf

Corked wine taint is more of a concern for the big companies than it is
for amateur winemaker. You can really reduce the chances of wine taint by
spending the money for closed pore solid cork versus going with the
cheaper ones made of cork particles glued together. The taint is a
combination of microbe on the cork bark and bleach sterlizing procedures.
Hydroxide treatment doesn't have the problem.
If you get infected cork the small scale amateur my lose a few bottles and
be upset while the full scale winery my loose an entire 50,000 case run.

JF wrote:

pp wrote:
It's the screwcaps, mate:


http://content.worldwidewine.com/cli...dia&report.pdf

Corked wine taint is more of a concern for the big companies than it is
for amateur winemaker. You can really reduce the chances of wine taint
by spending the money for closed pore solid cork versus going with the
cheaper ones made of cork particles glued together. The taint is a
combination of microbe on the cork bark and bleach sterlizing
procedures. Hydroxide treatment doesn't have the problem.
If you get infected cork the small scale amateur my lose a few bottles
and be upset while the full scale winery my loose an entire 50,000 case
run.

Of course that is "assuming" that the cork is the blame and not chlorine
products used for such things as cleaning in the wine cellar.

Ray Calvert wrote:
Is there any indication that you can get cork taint form artificial
corks?

Not that I've seen, but (and a big but) there have been numerous
reports of "cork taint" being traced back to issues other than cork.
Chlorine use in the winery appears to be the biggest offender, followed
by certain wood preservatives being used when the winery was
built/remodeled.

Andy

Paul E. Lehmann wrote:


Of course that is "assuming" that the cork is the blame and not chlorine
products used for such things as cleaning in the wine cellar.
Regardless, it still means you had a microbe in the cork and chlorine
contact with the cork.

Yes it does work for me. Might try again.

Ray

The web link didn't work for me. Has it worked for other folks?

Dave
************************************************** **************************
Dave Breeden

David,
This looks like that study.

Your point on TCA is well taken. Both my brother and I use the same
corks and he had a very bad experience with taint a few years back,
mine did not seem to have the same problem. He often uses a 'bleach'
rinse on bottles where I only use bleach if I see mold in a bottle and
don't feel like pitching the bottle. He is meticulous about
cleanliness, much more so than I. The bottles would have been well
rinsed. His corks and mine are always from the same lot; if anything,
mine are older. He soaked his natural cork, I never do. I throw them
in a funnel and spritz them with 1% sulfite solution, that's it. We
never use cheap corks, they are either twin top agglomerated or higher
grade 1 3/4" naturals. I'm trying Altec this year.

As to the study, does anyone know what synthetics were tested? From
the timing I would assume one was Supremecorq.

All I want is a decent cork I can trust for 10 years, period. The
oldest wine I have is 9 years old and we are down to one or 2, I will
never keep them longer than that. My fruit is not superior. Most of
our wines are consumed between 2 and 5 years. I'm no longer confident
synthetics will get me more than a few years but it's too early to say.

I do not have a vacuum corker so am leary about the oxygen I am pumping
in with synthetics, I tend to sulfite on the high side of 0.8 molecular
with them.

Joe


Joe


David C Breeden wrote:
Ray Calvert ) wrote:
Yes it does work for me. Might try again.

Ray


Thanks, Ray!

As soon as I posted, I tried again and it worked.

Dave

************************************************** **************************
Dave Breeden

David C Breeden wrote:

No, that's not right. It's entirely possible to have TCA
contamination in the cellar, entirely separate from TCA in/on corks.
If I'm remembering right, the two big cases in California were
Hanzell, and one of the Gallo wineries.


And BV and Ch. Montelena. Both put out some very high quality wines.

Andy