Cork taint

 The control carried out to detect any risk of "cork taint", starts with a sensory control performed by a taste panel of five experts who verify the corks previously entered individually in hydro-alcoholic solution for 48 hours. After bottling, cork, coming into contact with the wine, may yield organoleptically active substances that may give the wine unusual odor. For this reason, the method adopted by our trusted laboratory also provides an instrumental control by means of a gas chromatograph in order to identify the presence not only of the TCA but also of other molecules responsible for anomalous tastes. The parameters verified by our laboratory are:

2,4,6-Trichloroanisole

2,3,4,6 Tetracloroanisole

2,4,6-Tribromanisole

Geosmin

Guaiacol