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Synonyms for corked

(of wine) tainted in flavor by a cork containing excess tannin


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Cork taint is a musty smell that is the most common problem associated with natural corks, affecting approximately 3 to 5 percent of the wines in which they are bottled.
Although these modern closures do not have cork taint, a wine that they are bottled with may not age in the same way that a wine bottled with natural cork does.
What are the quality-related costs caused by cork taint in wine?
At Daniel, Le Du says that he would return nearly fifty bottles of wine per month to winemakers because of cork taint, and asserts, "It's a waste of time and money for everybody.
A new cork made of polyethylene has been developed which eliminates the cork taint problem.
A group of researchers and cork companies say they have developed a microwave process that virtually eliminates the cork taint blamed for most cases of musty-tasting wines.
The reason for this is the instance of cork taint whereby the wine has become musty smelling and lacking in fruit flavour due to an infected cork.
Fletcher says the biggest problem with cork taint is that the consumer is unaware of taint and ends up hating the wine and never buying it again or, put more simply, "Whatever the taint percentage is (times the number of bottles produced), that's how many people you lose every year.
But if you're thinking of keeping wine for a long time, it won't be guaranteed against cork taint, whereas most wine shops and supermarkets will replace a bottle if it's "off" and returned within a reasonable time.
Fact of the Week: Cork taint is usually caused by the presence of a compound called TCA which is produced by fungus acting on chemicals in cork.
Screw-caps also help to prevent cork taint, which can help the wines make a better first impression with guests.
The Blancks were amongst the leaders of the initiative (other Grand Crus were added later), convinced that, despite all the hassle, it was a move in the right direction, just as they now support steps to make viticulture as environmentally friendly as possible, and were among the first in Alsace to take the plunge and bottle their wines for the export market with a screw cap to ensure that no cork taint could spoil them.
In addition to removing the problems of cork taint, the screwcap enables the wine to stay fresher over a longer period, and gives more consistent results by eliminating bottle variation.
John Leyden, the Vice President of Packaging and Distribution at Rodney Strong Vineyards, wrestled with the issue of cork taint - a widespread quality problem that ruins a significant percentage of wine.
But the dreaded cork taint that is estimated to affect something like five per cent of wine bottles is persuading more and more producers to find alternatives.