What is Cork Taint?
Cork Taint is usually an explanation of why bottled wine deteriorates, except for incorrect storage or significant age. The cork may seem moldy or the wine may have been through the cork. Alternatively, the wine can taste moldy or may have an unpleasant odor. The smell of cork or wine with Cork Taint has numerous color comparison, such as a wet dog or moldy newspaper. Therefore, restaurants that serve wine open a bottle at the table. The patron can check the cork and the wine can be smelled and tasted for proof of Cork Taint. After finding Cork Taint, it is absolutely acceptable to send the wine back.
While some cork is the result of a contaminated cork, some wine beaching may be caused by storage in oak barrels that can also grow fungus. Mushrooms are harmless to drink, but make wine without taste or unpleasant.
Cork Taint occurs when a cork or wine becomes contaminated with a chemical called 2.4,6-trichlorineanisol . This chemical can develop if the mushrooms get into the KOntakt with pollutants of environmental pollutants called chlorphenols . Chlorphenols are often present in pesticides and can be found in cork or oaks, which are later converted into barrels. They can also be used as a wood preservative. Oak barrels with this preservative for wood are much more likely to show Cork Taint.
ironically, maybe, Cork Taint can also occur when people try to make hygienic and safe drinking of wine. Many companies used cork whitening with chlorine that can produce chlorphenols. Since this cause of Cork Taint has been well introduced, other bleaching methods for CORKS are now preferred. Most companies that produce corks use hydrogen peroxide or other peroxides as a safer alternative.
Because cork is not always involved in Cork Taint, wine with synthetic cork canTál to suffer from Cork Taint. Wines with screw closures, which are often POOH-POOHED Vinami traditionalists, are actually subjected to another species. The cap can release odors that damage the smell and taste of the wine.
other chemicals can also be responsible for Cork Taint, but they occur less often. Most of these chemical compounds cause unpleasant odors, completely different from the smell of cork. An unusual and inedible odor does not have to be a "traditional" cork, but still is a good reason to send back wine, especially when a person pays a high name for a wine in a restaurant.