Talk:Cork taint

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[edit] BBC News Magazine Website

Will this give rise to a new form of "corking" in wines for screw-tops? "Waiter, this wine is screwed."

--Spacejamie 14:05, 17 January 2007 (UTC)

The cork taint is the name given to the undesirable effect of contaminant 2,4,6-thrichloroanisol has on wine, but it is not always transmited by the cork. Several serious studies demonstrated that it can be transmited by wood barrels, bad transport conditions of the corks, bad stockage in poor conditions warehouses, and even by the wine itself. The cork has as long history of helping to preserve the good qualities of the wine, but like everything in this world is not 100% perfect, and it is unfair to blame only on the cork stopper the problem of the cork taint.

---

Agreed, but this is not widely known, and is not as common as cork-related problems. Reference below

Lecture notes from a UC-Davis wine course (Powerpoint format)

Brian Rock 03:03, 6 Feb 2004 (UTC)

Cork taint is pretty common, but other sources are not uncommon. First of all, the latest research shows that tribromoanisole (TBA) is also a contaminant. Second, many tastings of screwcapped wines show taint, even though they have no corks. I wrote the article and really think it needs some work. Wnissen 03:18, 7 Feb 2004 (UTC)

I've fleshed it out a bit - see what you think. I started out mainly wanting to make the point that cork taint is truly distinguished from other wine problems by being noticed when the wine is opened, hence the blame being assigned to the cork whether or not it's always the real source. Most of it was based on my understanding of the issue, though I somewhat uncomfortably cribbed some facts from a couple of pages, mostly the article now listed in External links. I didn't know about TBA so didn't add it; if someone else doesn't first I'll probably better rewrite the paragraph on "other contaminants", which is currently weak. btw the current estimate of incidence seems to be 3-5%, which is around 1-1.5 billion spoiled bottles sold per year. Certainly a problem that needs addressing, but I hate the smell of anything made with PVDC (such as Stelvin caps - which deserve their own article for Alcan's unsavoury attempt to monopolise the wine bottling industry). ;) - toh 22:23, 2004 Dec 13 (UTC)

[edit] INNOCORK Press Release

I'm a little concerned about the recent edits by Sundance79. The recent additions to this article read more like a press release. At the very least, this needs to be reworded to make it a little more encyclopedic and a little less like an advertisement. These additions may even need to be removed entirely. Gregmg 04:58, 16 March 2006 (UTC)

[edit] Figures for cork taint rates

Having an unsourced claim for "anecdotal evidence" of up to 15% taint rate strikes me as unsatisfactory and not up to WP:RS standards. Since I'm not a Wine Spectator subscriber, it would be good if it could be checked if the 7% figure refers specifically to cork taint rather than wine faults in general. I believe that the writings of Jamie Goode could be used to source WP:NPOV figures for cork taint rates, if anyone would like to check it out. Beware that both the cork industry and the alternative closure industry may have an interest in selective reporting of these figures. Tomas e (talk) 18:54, 5 June 2008 (UTC)

From the "Wine Spectator" source

“

In the past year, my staff and I have tracked the number of corky wines encountered in the blind tastings in our Napa office. Of the 2,800 new releases tasted there in 2005, 7 percent suffered from cork taint. That's approaching one bottle per case.

”

Agne^Cheese/^Wine 03:04, 6 June 2008 (UTC)