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September 2007
Insight & Opinion: Whatever Happened to Cork Taint?
New treatment methods are seen as key in improving cork quality.
by Curtis Phillips
An interesting thing happened to me at this year's ASEV annual meeting in Reno. I was talking to a group of winemakers about oxygen ingress into wine packages, including bottles, bag-in-box, cans, etc., when the subject of TCA in natural cork came up. The consensus of this particular group of winemakers was that they weren't seeing the levels of "cork taint" that they were seeing 10 or 20 years ago. ...
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