Comments on: Wines are Getting Screwed http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/ Just another WordPress.com weblog Wed, 04 Feb 2009 21:52:48 +0000 http://wordpress.com/ hourly 1 By: wine boy 8 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-46 wine boy 8 Wed, 26 Mar 2008 20:07:04 +0000 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-46 Andrea As our closure is a combination of 2mm granules of cork (treated using super-critical CO2) combined with an FDA approved food grade binder, they are not subject to drying as conventional punched corks are. Therefor, there is no need to store neck down or on the side. To learn more, visit www.taintfreecorks.com Cheers Michael Andrea

As our closure is a combination of 2mm granules of cork (treated using super-critical CO2) combined with an FDA approved food grade binder, they are not subject to drying as conventional punched corks are. Therefor, there is no need to store neck down or on the side.

To learn more, visit http://www.taintfreecorks.com

Cheers

Michael

]]> By: fortheloveofwine http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-45 fortheloveofwine Tue, 25 Mar 2008 22:59:51 +0000 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-45 Thanks for the information - your product has certainly caught my attention. Is DIAM like cork in the sense that the wine bottle has to be stored on its side to keep the cork moist? Do cellar conditions require 75% humidity, as in the case of cork, to keep the seal entact? Andrea Thanks for the information – your product has certainly caught my attention.

Is DIAM like cork in the sense that the wine bottle has to be stored on its side to keep the cork moist? Do cellar conditions require 75% humidity, as in the case of cork, to keep the seal entact?

Andrea

]]> By: wine boy 8 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-44 wine boy 8 Tue, 25 Mar 2008 21:59:46 +0000 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-44 Oops -forgot our website; www.taintfreecorks.com Michael Oops -forgot our website; http://www.taintfreecorks.com

Michael

]]> By: wine boy 8 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-43 wine boy 8 Tue, 25 Mar 2008 21:58:34 +0000 http://fortheloveofwine.wordpress.com/2008/03/22/wines-are-getting-screwed/#comment-43 While I would agree that the screw cap is a good mechanical seal, most winemakers would agree that most wines mature to their optimum with limited, controlled exposure to oxygen. The old style conventional punched cork suffers (In addition to the risk of TCA) from broad variability as to the amount of oxygen transfer for each cork, while oil derived corks (Synthetics) allow little or no gas (oxygen) transfer and many can lead to oxidation and the screw cap is a complete seal allowing no real gas transfer. The micro-agglomerate cork has proven to be a great compromise but until recently also had the risk of TCA. Now, my company Oeneo produces a micro-agglomerate cork where the granules of cork are treated with super-critical C02 to completely remove (Less than 0.5 Parts per trillion) TCA. This cork is called DIAM and is now being used by over 1800 wineries worldwide including many very prestiegous brands and the majority of Champagne brands. MAF While I would agree that the screw cap is a good mechanical seal, most winemakers would agree that most wines mature to their optimum with limited, controlled exposure to oxygen.

The old style conventional punched cork suffers (In addition to the risk of TCA) from broad variability as to the amount of oxygen transfer for each cork, while oil derived corks (Synthetics) allow little or no gas (oxygen) transfer and many can lead to oxidation and the screw cap is a complete seal allowing no real gas transfer. The micro-agglomerate cork has proven to be a great compromise but until recently also had the risk of TCA. Now, my company Oeneo produces a micro-agglomerate cork where the granules of cork are treated with super-critical C02 to completely remove (Less than 0.5 Parts per trillion) TCA. This cork is called DIAM and is now being used by over 1800 wineries worldwide including many very prestiegous brands and the majority of Champagne brands.

MAF

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