Michael Pronay wrote:With corks, a vacuum seems to be the standard procedure also over here — while with screw-tops, it's definitely not.
There's no reason why they should be any different, is there?
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Michael Pronay wrote:With corks, a vacuum seems to be the standard procedure also over here — while with screw-tops, it's definitely not.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Michael Pronay wrote:Oliver
are we talking about cork or screw-caps? With corks, a vacuum seems to be the standard procedure also over here — while with screw-tops, it's definitely not.
Oswaldo Costa wrote:Michael Pronay wrote:With corks, a vacuum seems to be the standard procedure also over here — while with screw-tops, it's definitely not.
There's no reason why they should be any different, is there?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Howie Hart wrote:Gasses which are not soluble are not recommended due to the risk of elevated bottle pressures.
[...]
Argon Ar OK
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Mark Lipton wrote:
p.s. I've encountered a wine sealed with a Zork and I don't particularly like them.
David M. Bueker wrote:Mark Lipton wrote:
p.s. I've encountered a wine sealed with a Zork and I don't particularly like them.
Don't blame the closure, blame the grue.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Victorwine wrote:Wouldn’t gas molecules move from areas of “high” concentration to “low” concentration?
Victorwine wrote:As far as gasses getting dissolved in the wine from the headspace wouldn’t it just reach a certain “saturation” point?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Victorwine wrote:Oxygen quickly dissolves in the wine and because of things like temperature and pressure this could occur very quickly. But once the saturation point is reached no more (or very little anyway) oxygen will dissolve into the wine. As far as dissolved O2 reacting with SO2 and other components in the wine this takes a fairly long time. Besides not all chemical reactions involving O2 are all “bad
Heck when I find a barrel bung on the floor of my wine cellar after a day or two I don’t go into “panic” mode. For I know because of the “saturation effect” only a certain amount of O2 will dissolve into the wine. For that day or two the wine will remain saturated or nearly saturated. Once I re-bung it hopefully my SO2 will “scavenge” up the dissolved O2 and no ill effects of oxidation will take place.
Victorwine wrote:As far as gas molecules moving from areas of “high” concentration to “low”, how does one maintain the “protective” blanket in the headspace?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Bob Hower wrote:How many bottles of corked wine, do you suppose, are consumed by people who don't know any better and just accept it as a wine they don't like and won't buy again? Lots, I bet. Oliver is right. This is so stupid. Does anyone know of a recent response by the cork industry to this? Or is the "cork industry" just a bunch of individual producers who may or may not be paying attention? Are there any wine store owners out there who could cite roughly how many bottles they see returned due to TCA contamination?
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Bob Hower wrote:Does anyone know of a recent response by the cork industry to this? Or is the "cork industry" just a bunch of individual producers who may or may not be paying attention?
Steve Slatcher wrote:Here is a recent article from a visit to a large producer: http://www.wine-pages.com/features/amorim-cork.htm
Oswaldo Costa wrote:Steve Slatcher wrote:Here is a recent article from a visit to a large producer: http://www.wine-pages.com/features/amorim-cork.htm
Thanks for the link. The sentence I found startling was "bottles sealed with cork do transmit oxygen to wine, but there is no ingress of external oxygen: 90% of cork's structure is air, so cork itself is responsible for transmission to the wine."
Robin Garr wrote:Screwcap protects freshness?
What in the heck is a reputable retailer doing leaving a wine meant for early consumption on the shelf for all that time? The bottle was so shiny that they must have dusted the darn thing from time to time to keep it looking new. Adding insult to injury, they had raised the price 50 cents, too, although at least that's a lot lower rate of inflation than gasoline.
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Mark Lipton wrote:Oswaldo Costa wrote:Steve Slatcher wrote:Here is a recent article from a visit to a large producer: http://www.wine-pages.com/features/amorim-cork.htm
Thanks for the link. The sentence I found startling was "bottles sealed with cork do transmit oxygen to wine, but there is no ingress of external oxygen: 90% of cork's structure is air, so cork itself is responsible for transmission to the wine."
Stuff and nonsense, Oswaldo. First of all, if the oxygen that enters a wine comes entirely from within the cork, you'd get a vacuum inside the cork and it'd collapse on itself. Since that (obviously) doesn't happen, oxygen must enter from the outside to replace that gas lost from within the cork. That's oxygen ingress. Moreover, I've heard it claimed that most of the oxygen ingress occurs around, not through, the cork, as the seal weakens with time.
Mark Lipton
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Steve Slatcher wrote:Bob Hower wrote:Does anyone know of a recent response by the cork industry to this? Or is the "cork industry" just a bunch of individual producers who may or may not be paying attention?
Don't know what you mean by recent, but there has been a response from the big players in the industry over the past few years, and expensive corks should now be a lot less likely to be infected. It'll take a while for this effect to filter through though, and for us to discover how well they are doing. And it's not going to stop me seeking out screwcapped bottles.
Here is a recent article from a visit to a large producer: http://www.wine-pages.com/features/amorim-cork.htm
Oliver McCrum wrote:Why would expensive cork be 'a lot less likely to be infected'?
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Robin Garr wrote:Oliver McCrum wrote:Why would expensive cork be 'a lot less likely to be infected'?
There are about a dozen legitimate reasons why it would be LESS likely, some of the biggies being the careful prevention of ground contact from the forest to the factory.
Cork-industry claims that TCA can be eliminated from natural cork may be dubious. But there's no question that a variety of quality-control approaches can reduce its incidence dramatically - at a cost for cork that many producers are unwilling to pay.
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