Principles and modalities to diminish the influence of the cork taint on wine quality

Abstract

The cork taint is a major problem of the winemaking, with the significant economic damages, in which the main responsible is considered the cork. Essential component of this defect is considered the compound 2,4,6-tricloroanisol (TCA) and its bromo/chloro derivatives that affects aromatic profile of the wine. The development of some methods rapid and efficient technologies led to the reduction of TCA in wine (INNOCORK process, Procork membranes, innovative filters, etc.) and the sterilization of corks with ionizing radiation, sulphur dioxide solutions (3-5% SO2). The systems described do not change the aromatic character, the composition of wine and presents an efficiency of 90-95%.