30 July 2006
Download the article here
Cork has been used for many years as a closure for Wines & Spirits. With its exceptional and unparalleled physical properties, cork remains the ultimate solution for perfect wine preservation.
However, due to increasing consumer demands for a 'zero defect' product, the cork industry has been compelled to develop technical solutions to provide perfectly homogenous closures in respect of both their physical properties and the guaranteed absence of organoleptic deviations. Numerous research projects have focused on the eradication of the "mouldy tastes and smells" related to the presence of molecules from the chloroanisole family and in particular 2, 4, 6-trichloroanisole (TCA).
Numerous cork manufacturers are today offering innovative methods in an attempt to provide a solution to the 'cork taint' problem.