On Mon, 31 Jan 2005 16:52:35 +0100, Ian Hoare >
wrote:

>
>That said, it is my opinion that much of the rise in TCA contamination is
>due to too early harvesting of cork, ....

<huge snips before and after - a slash?>

Just curious: Is anything even modestly certain known about the
mechanism or chemistry that causes TCA to get into the cork? I
remember references to bacteria, chlorine, cleaning techniques etc.
but I wonder if there is something definitive known by now.

tia

Art Schubert
Traverse City, Michigan