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	Cork taint
		Cork taint is the undesirable effect the cork contaminant trichloroanisole[?] has on wine which had been sealed in a bottle with a cork.
		Corked wine has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, or damp basement.
		The incidence of bottles with cork taint is estimated to be between 1 and 15 percent.
	www.ebroadcast.com.au /lookup/encyclopedia/co/Cork_taint.html (147 words)

	Finding closure for wine bottling
		Cork taint is the result of a chemical contaminant (2,4,6-trichloroanisole, commonly known as TCA) nurtured by cork that can spoil wine.
		A wine afflicted with cork taint is said to be "corked," and anyone who has had a bad bottle is familiar with the smell and taste.
		The Portuguese Cork Association, which has invested millions of dollars to overcome taint issues, cites one study that finds anywhere from 0.7 percent to 1.2 percent of wines are perceptibly tainted by cork (a percentage even the association finds unacceptable).
	www.azcentral.com /home/wine/articles/0527corktaint27.html (1007 words)

	Cork Quality Council - CTCOR2
		Comparing the half bottles that were corked with low risk stoppers, one can detect a decrease in the caracter of the wines that were simply corked with cork, together with the appearance of"boisee" and vanilla odours.
		Hence, the comparison between the cork as a material that is extracted from the cork-oak and the timber that is used in the ageing of wines in casks.
		In order to avoid certain accidents after corking, such as high cork taint rates, it is of the utmost importance to perform a sort of organoleptic control in all lots of cork stoppers.
	www.corkqc.com /ctcor2.htm (2320 words)

	Amorim CorkFacts - Bark to Bottle
		The cork sampling protocol, known as acceptance sampling, is based on a method first used by the US military to test bullets during World War II.
		Corks are typically delivered in large bags or bales of 10,000 corks of the same grade from the same wash. The corks in a bale show similar characteristics.
		In cases where a few corks had very high TCA levels, the group results were higher than the average of the individual levels indicating that the group score is skewed in favour of detecting particularly bad corks.
	www.corkfacts.com /publications/2004dec17pge03.htm (741 words)

	Amorim CorkFacts - FAQs
		There is no definitive research that accurately determines the incidence of cork-related taint, although oenological studies suggest that 2-5% of wines are affected by some sort of taint, of which cork taint is one factor.
		corks are known as technical corks to distinguish them from natural straight corks, which are punched in one piece from the bark.
		Cork trees are only removed when they become decrepit with age or to reduce overcrowding.
	www.corkfacts.com /contpges/faqsmain.htm (1148 words)

	Killerby Vineyards
		Cork taint is in fact a set of very undesirable aroma and flavour characters that are imparted to bottled wines following contact with their cork.
		Australian Wine Research Institute records of the incidence of cork taint seen by winemakers in thousands of bottles of wines opened as part of their Advanced Wine Assessment Course suggest that the figure is around five per cent.
		Whatever the exact figure, it is indisputable that cork taint is responsible for adversely modifying the sensory properties of a great deal of bottled wine each year.
	www.killerby.com.au /rituals_wine_corktaint.htm (1215 words)

	Natural Cork, Corkiness, Synthetics & Screw Caps (Site not responding. Last check: 2007-10-14)
		Cork has been the traditional stopper for 300 years and as such plays an important role in the ceremony of opening a bottle of wine as well being perceived as permitting wine to improve with age.
		In fact, the cork is a time capsule of the air that was present during the eight years the bark took to grow back to the proper diameter to be harvested.
		Cork suppliers say that with the quality assurance they are doing, cork taint is affecting between 1-2% (a bottle in every 16 cases) of the corks they are selling.
	www.enologyinternational.com /cork/cork.html (4337 words)

	AlterNet: 'Cork Wars' Are Stopping Up the Wine Industry
		A rather vocal segment of the wine connoisseur crowd insists that natural cork wine stoppers tainted with TCA are responsible for anywhere from two percent to ten percent of all wine bottles being spoiled.
		The environmentalists -- with enthusiastic support from cork farmers and the government of Portugal -- further claim that cork farming is one of the very few remaining industrial farming endeavors which is truly sustainable.
		But the plastic cork makers also may have gotten too cocky with their victory: When customers at UK grocers complained about the plastic corks they were finding in their bottles of Bordeaux, they received form letters in response chock-a-block with falsehoods about corks and cork taint.
	www.alternet.org /story/12915 (1753 words)

	Cork Crisis
		Cork forests provide a wooded grassland habitat which houses at least 42 bird species and 60 plant species, including the endangered Spanish imperial eagle and Iberian lynx, according to nonprofit conservation group BirdLife International.
		Starr says natural cork is responsible for an organic chemical that causes "cork taint," a stale moldy taste, which ruins between three and five percent of wine.
		Cork is on the cutting edge of interior design, used for high-end wallpaper and furniture.
	www.acfnewsource.org /environment/cork_crisis.html (621 words)

	Cork Closures & Taint ILNAM Estate Winery Tweed gold coast hinterland
		It has been reported that as many as 7% of wines are tainted and the cork is generally blamed.
		Cork taint is identified as chemical called TCA, 2,4,6 trichloroanisole, an environmental contaminant.
		Cork suppliers recommend that wines stay upright for at least a day before being laid down so that the pressure in the bottle has equalised and the cork is fully expanded into the neck.
	www.ilnam.com.au /Cork_Closures_and_Taint.htm (722 words)

	OENEO Closures USA, leader in the cork industry, Frequently Asked Questions
		A wine could be affected by cork because of its naturally internal heterogeneous structure: varying permeability from cork to cork, variable tannic contribution depending on the corks' origin, number of lenticels (superficial cork cracks) depending on cork quality, and lignin incrustations which are susceptible to host chemical reactions leading to the formation of chloroanisoles.
		Fact: Since cork in its raw form is naturally heterogeneous, the risk of taint in cork is random and therefore a quality control challenge for cork producers.
		The cork industry and others gradually developed a deeper understanding of the situation although the full picture is still not complete and much remains to be learned.
	www.oeneoclosuresusa.com /resources_faq.html (1576 words)

	Wine Cork Trees (Site not responding. Last check: 2007-10-14)
		The cork oak, Quercus suber, grows in the sunny south of Portugal, Spain, and North Africa.
		Cork is mostly produced in Portugal from the bark of old trees.
		Natural cork is used as the cork closure since it allows the wine to "live" and mature in the bottle.
	www.thewineman.com /cork101.htm (1240 words)

	Cork taint - Wikipedia, the free encyclopedia
		Though modern studies have shown that other factors can also be responsible for taint – including wooden barrels, storage conditions and the transportation of corks and wine – the cork is normally considered to be responsible, and a wine found to be tainted on opening is said to be "corked".
		1 Estimated occurrences of "Cork Taint" and Reactions
		Improvements in cork and winemaking methodology continue to strive to lower the incidence, but the media attention given to cork taint has created a controversy in winemaking, with traditional cork growers on one side and the makers of newer synthetic closures and screwcaps (such as Alcan's Stelvin® cap) on the other.
	en.wikipedia.org /wiki/Cork_taint (573 words)

	Cork versus plastic - The Royal Society for the Protection of Birds
		The compound TCA that causes 'taint' in wine is commonly present in the environment.
		An 18-month study of wine taint (taste-testing almost 14,000 samples) by the Wine and Spirit Association published in July 2002 found 'the incidence of commercially significant defective wines at around 3.4% by commercial testers, with mustiness (ie taint) being in the range of 0.7% to 1.2%'.
		Cork is produced from a sustainable agricultural system based on native vegetation that supports a wide diversity of wildlife.
	www.rspb.org.uk /countryside/whatyoucando/cork/cork_vs_plastic.asp (632 words)

	California Wine and Food Magazine - Wine
		The trimmed and polished cork stoppers-to be are washed in a solution of hydrogen peroxide or are disinfected by the use of microwaves or ozone.
		After all of this, the nearly-finished corks may be printed with the name the client or his logo and given a final coating of paraffin or silicone, making them easier to insert and remove from the bottle.
		Sá Pinto was candid in her responses, explaining that the TCA cork taint cold come from various sources, whether in the field or during processing.
	www.californiawineandfood.com /wine/cork-production.htm (1464 words)

	Supreme Corq Inc.
		Cork taint, also known as TCA (2,4,6 trichloroanisole) develops during the processing of tree bark cork.
		The cork taint problem is costly for wineries as it results in lost sales and a decline in brand loyalty.
		It is estimated that cork taint costs the wine industry millions of dollars annually.
	www.supremecorq.com /faq/taint.htm (182 words)

	--- the spring 2004 burgundy report ---the round-up---
		As the cork taint problem gains higher profile, it is the disinfection process that has come under most scrutiny.
		After stamping out the corks, they are washed in a solution of calcium hypochlorite to bleach and sterilise the corks, and then rewashed with oxalic acid to remove the bleach.
		Two obvious examples on opposite sides of the debate are the cork producers with a livelihood and a chunk of their country's GDP to protect, and then there's the producers of alternative closures selling snake-oil to the masses.
	www.burgundy-report.com /104/features/cork.html (1795 words)

	BC Liquor Stores - Oh, Tainted Wine...Types of Beer
		A: Corked or cork taint is generally used to describe a wine that has been spoiled due to a tainted cork.
		Cork taint is probably the most common cause of spoiled wine.
		A truly "corked" wine is one that has been affected by the presence of the chemical compound trichloroanisole (TCA) in the cork.
	www.bcliquorstores.com /en/mattersoftaste/expertadvice/corktaint (606 words)

	Strat's Place - Martin Field - Corked Wine (Site not responding. Last check: 2007-10-14)
		Cork taint in wines remains the off-flavour of the month.
		The main cause of corked wine is a substance known as 2,4,6 trichloroanisole - TCA for short.
		Personal experience and anecdotal evidence suggests that cork taint affects around five per cent of bottled wine, that is, one in every 20 bottles.
	www.stratsplace.com /martin/corked_wine.html (374 words)

	EncycloWine: Encyclopedia for Wine Enthusiasts - Cork taint
		Improvements in cork and winemaking methodology continue to lower the incidence, but the media attention given to cork taint has created a controversy in winemaking, with traditional cork growers on one side and powerful marketers of newer synthetic closures (such as Alcan's aluminium cap) on the other.
		But research shows that in corks with 4 to 6 ng/L, the amount is 92 percent.
		For corks with 1 to 4 ng/L, the amount is 60 percent, and for corks with 1 ng/L or less, the amount is 65 percent.
	www.encyclowine.org /index.php/Cork_taint (683 words)

	Portugese Cork industry unites - to fight cork taint in wines - Statistical Data Included - Industry Overview Wines ...
		Though advances have been made in the fight against cork taint since then (according to the Cork Quality Council, the average TCA level in cork shipments to the U.S. decreased 62% in the last two years), Mr.
		As the No. 1 cork producing country, Portugal supplies 54% of the world's cork and is home to 33% of the world's cork oak forests.
		To cork forest owners like Antonio Josef da Veiga Teixeira, whose family farms 1,976 acres of cork oak trees southeast of Lisbon, this sort of quality control is crucial because without wine stoppers, his family's business would no longer turn a profit.
	www.findarticles.com /p/articles/mi_m3488/is_9_83/ai_92043587 (880 words)

	Hardy Wine Company \| Customer Service \| Cork & cork taint (Site not responding. Last check: 2007-10-14)
		Cork is a natural product made from the bark of the cork tree (Quercus Suber).
		Cork bark can be contaminated, and as a result may impart a mouldy and/or musty type character to wine.
		Although Cork taint is not harmful, consumers should seek a replacement bottle.
	www.hardywines.com.au /customerservice/corkandcorktaint.html (87 words)

	Uncorked
		Until recently, though a cork was no guarantee of a quality wine, a bottle closed by a screwcap indicated to even the most casual observer that the wine was, well, something less than exceptional.
		Natural cork costs are rising and an unwelcome oxidation from natural cork shrinkage is always a possibility for long-held wines.
		But it was cork taint, or TCA (a compound called 2,4,6-trichloro anisole) that finally put a cork in it.
	www.privateclubs.com /Archives/2005-may-june/wine_uncorked.htm (1681 words)

	Portuguese Cork Industry Unites
		To cork forest owners like António Joséf da Veiga Teixeira, whose family farms 1,976 acres of cork oak trees southeast of Lisbon, this sort of quality control is crucial because without wine stoppers, his family's business would no longer turn a profit.
		When the cork planks arrive at the processing facility, they are stacked and left outside to dry for nine months, which helps to stabilize the cork and prevent must from accumulating.
		This is quite a change in attitude from the previous years, when the cork industry tended to downplay the issue and point to "improper storage" on the wineries' part as a major cause of the TCA problems.
	www.winesandvines.com /feature_sept_02_cork.html (1638 words)

	Sticking with cork Wines & Vines - Find Articles
		Winemakers we spoke to said that cork, because of its flexibility, is superior in that area.
		Cathy Corison, owner and winemaker of Corison Winery in Napa, also said the percentage of tainted corks at her winery is a fraction of a percent.
		She was careful to point out that new corks could be a problem, but she added that the cork industry is under a lot of pressure and is now doing a better job of producing taint-free cork.
	www.findarticles.com /p/articles/mi_m3488/is_8_86/ai_n14924262 (958 words)

	Tastevin's cork question - WINE BOARD (Site not responding. Last check: 2007-10-14)
		The whole idea of ritual in popping corks (especially in restaurants) is simply not a strong enough argument to stop the development of a potentially better way of capping a bottle--if the screwcap proves to be a better way.
		I suspect the mustiness of cork after it has been in the neck of a bottle for some time has a lot to do with the wine that soaked it, rather than the other way around.
		However, what it does allow is the cork’s now bad (as in rotten) parts to begin somehow to gradually spoil the wine, including imparting what is now an aroma of bad cork (but still an aroma of cork).
	www.wines.com /ubb2/Forum24/HTML/000569.html (1812 words)

	TCA \| Vincyclopedia \| Professional Friends of Wine
		Infected wines are said to be "corked" or "corky" and the contaminant often referred to as "cork taint", although there are many other possible sources besides corks for its presence in wine.
		Molds may be originally present in raw cork bark or in wood used for barrels or barrel racks, tanks, scaffolding, walls, stairs, pallets, cardboard boxes, or other many other types of winery equipment or facilities.
		Regardless of the source or chemical identity, Cork Taint imparts a very unpleasant smell that, depending upon its severity, tends to dominate all other aroma characteristics of any wine it contaminates.
	www.winepros.org /wine101/vincyc-tca.htm (526 words)

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