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Cork & Wine Blog | T & C Margo

ProCork: The Unique Absolute Shield Against Cork Taint and Undesirable Smells, from Any Source!
T & C Margo
/ Categories: Cork & Wine Industry

ProCork: The Unique Absolute Shield Against Cork Taint and Undesirable Smells, from Any Source!

Taint-Free Cork is Awesome. TAINT-PROOF is even Better!

 

The Story

Have you ever opened a bottle of wine just to find out that it smells rather like mold from wet paper, absolutely killing your aroma expectations raised by the claims on the back label? Such a frustration! But the truth is that corked wine is an unfortunate experience that many wine lovers have been through.

The contamination of wine from cork smell is mainly caused by a chemical compound called TCA, AKA trichloroanisole.

TCAs, as well as other undesirable odors that may occur in water, soil, the cork itself and any other source during the bottle production process (containers during transport, warehouses, etc.), are associated with fungi spread to the wine, dramatically affecting its smell and taste.

The most important part of the story is this: Cork is not necessarily the source! It simply is the conduit through which the contamination occurs. And most of the times it is extremely difficult to locate the primary source of the infection! The use of traditional cork always leaves a small possibility (sometimes bigger) for unpleasant surprises during opening the bottle, even when referring to high-end wines.

Cork manufacturers claim that the quality of the corks used is constantly improving and they might be right. In today's market, expensive cork solutions are in place to ensure that wine is not affected by the cork itself, still those quality stoppers haven’t yet managed to fortify against infections from other sources. This is why more and more wine-makers around the world adopt screw caps.

The Facts

ProCork is the only cork stopper worldwide that achieves near 0% chance of cork taint and undesirable smells, from any source!

ProCork is a membrane technology based on 5 layers of high-density inert polymers applied to the top ends of the traditional cork (natural or technical stoppers). The five-layer breathable skin provides optimum control over the micro-ventilation of grape and oak tannins while at the same selectively blocks all bitter cork lignins and taints.

No more worries about the contaminated source. The smart stopper blocks the undesirable chemical itself!

Other benefits of the ProCork stoppers? Check out the following facts obtained by tests conducted by the Australian Wine Research Institute (AWRI):

Better Sealing

The tests demonstrate and confirm that a cork seal with ProCork, provides a greater retention of free SO2 and a better sealing option for the wine.

Better sealing with ProCork (greater retention of Free SO2)

Better sealing with ProCork (greater retention of Free SO2)

AWRI Report: Commercial Closure Trial – 12, 18, 24, 30 and 36 month

Maximum Profile Flavors

The same AWRI tests show that a cork seal with ProCork improves the overall quality of the wine, maximizing its profile flavors.

Maximum Profile Flavors

Maximum Profile Flavors

Optimal Oxygenation

Finally, a combined data analysis shows that ProCork is located in the optimum oxygenation zone in the following graph, while blocking flavors such as TCA, glue and plastic.

Optimal Oxygenation

Optimal Oxygenation

Data combined from P. Godden et al: Australian Journal of Grape and Wine Research, Vol. 7, No 2, 2001: "Wine Bottles Closures: Physical characteristics and effect on composition and sensory properties of a Semillon wine" and AWRI Report "Commercial Closure Trial – 30 Month Progress Report Performance Testing of ProCork’s Membrane Cork Closure".

The Australian Wine Research Institute states...

"Selected for its superior sensory performance and with its patented skin to further reduce taint and oxidation, ProCorkTM allows wine to be bottled and matured without interference from the closure.

AWRI

You can download the technical specs here: ProCork Technical Specs

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