Screening Cork Shipments with Group Soaks
A Successful Application of Chemical Cork Screening Methods Presented by Gordon Burns ETS Laboratories - Wines & Vines Packaging Conference - August 2015 - Napa CA
Summary: This presentation reviews the successful application of group cork soaks and chemical analysis as a screening tool to detect TCA in cork shipments prior to processing. The presentation displays data from several bottling experiments that compare TCA in bottled wine to the “releasable TCA” detected in prior group cork soaks. Results show that group cork soaks within the range of acceptability by the CQC effectively eliminate cork populations that would pose a problem in bottled wine. The researchers identified a “threshold” effect that indicated releasable TCA needed to be at least ̴4ppt for TCA to reach 0.5ppt in bottled wine.