Korkton - the sommelier's worst nightmare

Korkton - the sommelier's worst nightmare

What is the cork clay? My wine corks...

The cork tone is to wine what the bark beetle is to trees. Corkton is a feared one wine bugs, which makes many bottles of wine undrinkable every year. Cork has a musty smell of rotting wood and wet leather.

How is cork clay formed?

2,4,6-Trichloranisol (TCA) causes the most common wine mistakes. It can be said that this wine error also with a screw cap can occur. So forms in this case not TCA but TBA (tribromoanisole). TBA can get into the wine primarily through wine cartons. However, corkton steps up a notch more common in a cork stoppered wine.

It has not yet been fully researched what exactly creates cork clay. bleach, which in the cork manufacture Find use, however, as most common cause viewed. Another reason for the formation of corkton is due to the treatment of the cork raw material chlorine-containing antifungals attributed.

For the reasons mentioned a reaction occurs the phenol in natural cork. A product of this reaction can molds be. These are hardly visible to the naked eye. However, the taste is critically affected. What is important, however, is that corktone does not pose any health risk.

In fact, you can But do not clearly define the reasons for a cork tone, since any marginal influence can critically affect the chemical composition of the end product. Unfortunately, the following rule applies to corked wine:

There is always a bit of shrinkage.

What can be done about cork in wine?

Unfortunately, the sad answer is: "Nothing". 

What you can do is make sure the wine actually corks.

The first step is logically the smell of the wine, which is usually either musty or penetratingly woody. If the smell per se is not enough, there is no health risk in trying a sip of the wine. By then at the latest, a cork tone should be clearly recognizable.

 The best antidote to corky wine, to everyone's bad luck, is the drain.

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