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- ETS/CQC Study on Releasable TCA
Study of the interaction between cork, wine and TCA
Presented by ETS/CQC at the ASEV Annual Meeting - July 1999 - Reno NV
Summary : Report of the development of GC/MS SPME analysis of TCA in cork soaks. This study established links correlations between TCA observed in group cork soaks with transmission of TCA to bottled wine. The work introduced the term "Releasable TCA" and has proved to be the foundation of quality control programs throughout the worldwide cork industry.
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- Results of CQC Incoming Cork Testing
A Successful Application of Chemical Cork Screening Methods
Presented by Peter Weber CQC - APCOR Cork Seminar - June 2006 - St. Helena CA
Summary : A statistical analysis from 50,000 group cork soaks over the past four years. The report illustrates that the vast majority of CQC natural corks are now below 2ppt (94%). Presents details on new, more stringent screening techniques that are designed to identify bales with a majority clean corks but with small percentages (1-3%) of high TCA corks. Such cork populations are now rejected at the “lot level” – not just the individual bale that reveals a higher score.
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- AVF Study on Population Statistics
Screening natural corks by their releasable TCA : Does it Work?
Presented by
Eric Herve PhD, ETS Laboratories - Sponsored by the AVF - APCOR Cork Seminar - June 2006 - St. Helena CA
Summary: Demonstrated that group cork soaks accurately portray the average of the individual corks. Further showed that these average scores can are closely related to TCA concentration in bottled wines. Summarizes that group cork soaks are a valid QC tool. Illustrates that low TCA Bales produced very small percentages of cork taint.
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- CQC Study of Chemical Origins of Off-Aromas in Wines
Analysis of rejected wines at Sonoma County Harvest Fair
Presented by Peter Weber CQC - ASEV Eastern Meeting - June 2003 - Lancaster PA
Summary: Study compared 40 wines rejected by judges for off-aromas to the accepted control sample. Eight compounds commonly associated with cork defects were analyzed. Only TCA showed correlation to sensory rejection. The other seven compounds were either not measurable, or found in equal frequency between the rejected wines and the acceptable controls
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