How Wine Corks Age

I have a picture of(from left to right) a cork from a 1978 Ridge Zinfandel, a new cork, and a cork from a 1964 Bertani Amarone. These wines were opened in the last few weeks. The corks were sound. However they were very heavy. After they were allowed to completely dry in the kitchen, they became very light and shrank so much that they will fall through the neck of the wine bottle. The new cork was bought in about

1975. It is still elastic. The dry 1978 cork has lost all elasticity and is hard. The 1964 cork is so hard and brittle that it is easy to break it. The picture is at:

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Besides the problem of corked wines, this failure of the cork structure with extended contact with wine is the reason I hope screw caps soon become universal. However I want a heavy duty cap that will not bend or dent and that has a Teflon seal so that the cap can withstand minor rough handling and can seal for many decades without problems. Of course the present screw caps may be good enough for wines not kept for several decades, although the weak construction of them sometimes allows the caps to dent or bend and leak if the cap receives a blow. Surely a top, or even average, classified wine estate could afford to pay a little more for heavy duty screw caps, consdering the very high price their top wines now bring.

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Reply to
Cwdjrx _
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Good point about the physical strength of the screwcap.

I am not sure about tefon as a sealant though. I believe the current sealant disks (silicone I think) are carefully designed to perform their function, and there is even research to design seling disks that are slightly porous - in case people eventually decide that is desirabe.

Reply to
Steve Slatcher

The liner is made from 4 layers. From outside to wine

- the screwcap itself (aluminium alloy)

- a compressed wad of expanded polyethylene

- a tin foil (gas barrier)

- a neutral PVCD (polyvinylidene chloride)- not silicone! - foil in touch with the wine. See the details of the makeup here:

Btw, current screwcaps have proven successfull in sealing over more than three decades.

M.

Reply to
Michael Pronay

I find the trend towards screw tops on wine quite depressing. It's going to decimate one of the main industries in the Alentejo and other areas where there are few alternative sources of employment. Cork is an infinitely renewable resource, is biodegradeable, and will not sit around in rubbish dumps for hundreds of years like Teflon.

I'm very skeptical about tastings which report failure rates of up to 30%. I suspect any fault in the wine is nowadays ascribed to the cork. Even so, I think a few corked bottles of wine every now and again is a price we should be prepared to pay. I don't think it's fair for us wine drinkers to insist on a zero failure rate for corks, if a consequence of this is to destroy the livelihoods of people who have been involved in the industry for generations.

There are ways of improving the performance of cork, for e.g., by washing in hydrogen peroxide, but a large part of the problem is that the price for lower grades of cork has come down over the past 20 years or so, and so a great many of the problems that are emerging now arise as a result of bottlers using inferior cork in order to save money.

Reply to
loobyloo
Reply to
Michael Pronay

Can I come too ;-)

I think most sources would agree an average rate of about 5% for TCA infection. Most, though not all, would be down to the cork.

A senior person (MD I think) in Oddbins - a major UK high street wine merchant - estimated that 30% of wines are spoiled *in some way* by faulty corks.

Reply to
Steve Slatcher

In article , Cwdjrx _ writes

< delurk >

What about artificial corks? Surely they have the practicality of screw-caps yet retain the romance of cork?

< /delurk >
Reply to
Veggie Dave
Reply to
Anders Tørneskog

Of course.

My article - titled "The Cork Disaster" and to be published in "VINARIA"

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- is available. If somebody wishes, I can mail i, but that would only make sense if one has a basic knowledge of German (or willing to work through it via babelfish).

Five percent? Nope. A sommelier friend of mine, Adolf Schmid, head wine waiter (Chefsommelier) in Vienna's best eatery, Steirereck (), has been doing statistics for years now: a solid ten percent. The last link I gave here reported 8 percent.

He's absolutely right. 30 to 40 percent of all cork stoppered wines "do not taste like they should", as another friend of mine, Franz Noitz, an importer and wine-merchant (with an extremely sensitive nose to faults) puts it.

M.

Reply to
Michael Pronay

Synthetic corks lose their sealing ability within 12 to 24 months after bottling. From that time on, the wines age prematurely and at an increasing pace. From the whites I open after three years,

80 and more percent are alreday noticeably oxidized.

Btw, I don't see any "romance" in cork stoppers. It's all about the wine performing well in the glass - and nothing about anything else.

After all - it's only a closure!

M.

Reply to
Michael Pronay

Of course.

My article - titled "The Cork Disaster" and to be published in "VINARIA"

formatting link
- is available. If somebody wishes, I can mail it, but that would only make sense if one has a basic knowledge of German (or willing to work through it via babelfish).

Five percent? Nope. A sommelier friend of mine, Adolf Schmid, head wine waiter (Chefsommelier) in Vienna's best eatery, Steirereck (), has been doing statistics for years now: a solid ten percent. The last link I gave here reported 8 percent.

He's absolutely right. 30 to 40 percent of all cork stoppered wines "do not taste like they should", as another friend of mine, Franz Noitz, an importer and wine-merchant (with an extremely sensitive nose to faults) puts it.

M.

Reply to
Michael Pronay

Synthetic corks lose their gas tightness within 12 to 24 months from bottling. From that time on, the wines age prematurely and at an increasing pace. From the whites I open after three years,

80 and more percent are alreday noticeably oxidized.

Btw, I don't see any "romance" in cork stoppers. It's all about the wine performing well in the glass - and nothing about anything else.

After all - it's only a closure!

M.

Reply to
Michael Pronay

Michael, I'd like to read it. My German was learned in High School many years ago. It was never very good and it's very rusty now, but I'm willing to give it a try.

Could you send it, please, to snipped-for-privacy@gmail.com. Thanks very much.

Reply to
Ken Blake

Done.

M.

Reply to
Michael Pronay

Wine closures are not the only use for cork, and no attempt to replace the cork will involve 100% of wine bottles.

Should we also buy lead-tainted candy from Mexico because they need the income? IMO, this is a straw man of the worst sort. I agree with Michael 100% that no other industry would tolerate the failure rate that wine consumers are asked to put up with. Even the industry policy of refunding the purchase price of TCA-tainted bottles is inadequate because of the time lag involved with bottles that need cellar aging. In the case of Michael's 1961 Gruaud-Larose, are you seriously suggesting that he go to the auction market to pay in excess of 200 Euros to replace his defective bottle (even if he could find it)? In the end, let the consumers make the choice and let the cork industry respond to whatever economic pressures are placed on them.

Mark Lipton

Reply to
Mark Lipton

The best seal of all likely is a gold gasket. That is what is used to seal ultra-high vacuum equipment. However, even given the now extreme price of some top wines, gold is still a bit expensive to seal a wine bottle. Teflon may also, like gold, be an overkill. However so much work has been done on this plastic, that it is nearly certain that it could properly seal a wine for up to hundreds of years. Teflon has been long used and is very safe and non toxic for contact with foods and has been so approved. In fact many of you are drinking water that comes in contact wth Teflon. Teflon tape now is often used to seal the threads in plastic cold and hot water pipes that now serve most homes. Of course there are still a few homes served by pipes of the very natural material lead, and also a pipe cement containing lead oxide often was used before Teflon tape became common. A high quality screw seal with a Teflon insert for the seal probably would be best made of stainless steel that will withstand extremely long storage under damp conditions. Aluminum is much more reactive. The cap should be strong to avoid distortion by blows that can break the seal in soft, thin metal screw caps. Also the cap must be tightened to a sufficent pressure to hold the Teflon seal very tightly against the glass. Again we are talking about the tiny portion of fine wines that can be aged for many decades. The amount of Teflon waste from these would be insignificant compared to the huge amount now used for pipe seals, non-stick pans, and such.

There is one condition under which Teflon can be harmful. Although it can withstand extremely high temperatures, it will decompose at a high enough temperature - such as if you place a Teflon coated pan on a stove burner on high and leave it there a long time. This usually causes no problems for humans. However certain birds, such as Amazon parrots, can not tolerate the decomposition products produced by overheated Teflon and rapidly die before you can get them to a vet. A bird's respiration system is greatly different from that of a human, and there are many things that some birds can not tolerate that are no problem to humans, dogs, and cats. I use some Teflon coated equipment, but not saute pans, in case I forget and leave one on a heated burner. My 22 year old Amazon Green Cheek parrot never is sick, still is playful, and has no problems.He has been drinking water from pipes sealed with Teflon tape and has been around Teflon equipment that is not used on the stove top all of his life.

I see no need to support outmoded technology. At one time, a local company used a large number of key punch operators to punch computer cards. These people were out of a job when punched cards were no longer needed. People who lose their job have to retrain to do something else. Many companies or the various governments will pay for this, as it is much better for all concerned not to have many people receiving unemployment pay at taxpayer expense. I do know a bit about forests, since my father left me some forest land in another state that has been in the family for over 100 years. It produces mainly yellow pine, which is widely used for lumber, electric poles, etc. There are also at least

6 kinds of oaks on the property - red oak, whte oak, pin oak, black oak, etc. Oaks are tolerated to a small extent, but the pine is encouraged because it has the best market value. Should a certain kind of oak come in high demand, the forest could be slowly converted to produce more of that species. In the area where the forest is, more land now is in forest than in the early last century. In the early last century much cotton was grown in the area, but other areas now are better suited for cotton. Thus much of the former land used for cotton now is planted with trees. Besides producing lumber and paper pulp for over 100 years, my forrest land is the home of many animals - wild turkeys, deer, rabbits, a wolf or two, many bird species, the same as it was 100 years ago. The cork oak forests may have to be slowly coverted to some other species of oak or other tree. At one time cork was widely used as insullation. However much of this cork is now replaced by a wide variety of other materials. Wine corks are just one of many uses of cork.

My mailbox is always full to avoid spam. To contact me, erase snipped-for-privacy@webtv.net from my email address. Then add snipped-for-privacy@yahoo.com . I do not check this box every day, so post if you need a quick response.

Reply to
Cwdjrx _

And received here, thanks very much.

Reply to
Ken Blake

Teflon is certainly unreactive enough, but it might be too plastic to keep a tight seal. For instance, the teflon tips to the plungers of Gastight syringes that we use will deform enough if the plunger is stored in the barrel to abrograte the seal of the syringe (that seal is quickly restored by banging the plunger tip on a countertop several times -- very plastic indeed). That happens over the course of a few days, so a Teflon-lined cap would surely deform and possibly lose its seal during the time needed to age wine.

Mark Lipton

Reply to
Mark Lipton

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