Cork is a complex natural material obtained from the outer bark of cork oaks (Quercus Suber). Cork stoppers are the main closure system for wine aging in bottles – taking advantage of the material’s chemical inertness, elasticity, and impermeability to liquids and gases.
Cork contains a plethora of volatile compounds (VOCs) that can affect the flavor of wine. Most notably, taint from trace levels of 2,4,6-Trichloroanisole (TCA) causes massive economic losses for the wine industry each year. The Vocus Cork Analyzer simultaneously quantifies TCA and other off-flavors in cork wine stoppers below the perception threshold in 3 seconds without destruction of the stopper.
In this webinar we discuss how the Vocus Cork Analyzer accelerates production and delivery of premium quality cork wine stoppers to eradicate cork taint and other undesirable off-flavors that affect wine aroma.
Key Discussion Points
- The challenges of cork taint and TCA analysis in cork wine stoppers
- Comparison of the Vocus Cork Analyzer technology to standard analytical methods and other tools used for TCA analysis
- Future directions of the Vocus Cork Analyzer, including real-time screening of champagne stoppers and cork granules