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Wine

Use of a plastic film to eliminate the cork taint of a contaminated wine

Melanie Wong | Nov 30, 202001:07 PM    

I've done this with a corked bottled wine and believed the perceptible TCA was decreased, so it's cool to see an experiment confirm that it does work. The wine does remain somewhat scalped of fruit though. Still, it does become drinkable again and for use in cooking.

I had wondered why the article wasn't more specific about the type of food grade plastic wrap. The conventional wisdom used to be that Saran Wrap worked and Glad Wrap did not. Checking now to see what the difference might be, one source said that Saran changed in 2004 to Low-Density Polyethylene, which is what most brands now use. So maybe there's not a difference any more.

One friend raised a concern about potential release of plasticizers into the barreled wine from the recommended "dosage" of 20m2/hL.

Use of a plastic film to eliminate the cork taint of a contaminated wine – improvement of organoleptic quality IVES Technical Reviews, vine and wine

ives-technicalreviews.eu
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