When the wine is corked

Situation: have you buy Italian Wine but it is corked? Have you ever asked which the cause is?
In 70-80% of cases the direct cause of cork taint is the presence of chlorine anisoles inside the cork, and, to be more specific, the presence of 2-4-6 trichlorineanisole (TCA), the number one cause of the bad taste of wine.

The cork taint affects 2-5% of bottles on the market. Although in recent years many researchers have searched to explain the cause of the phenomenon. Studies have found that the presence of TCA in the top depends on the mold and chlorine compounds that interact with trichlorophenols in a process that is called biomethylation. In humid environments with the presence of wine in the bottle, chlorine and mold, the cork can convert trichlorophenol (TCP), toxic in trichloroanisole non-toxic.

The TPC may also be present as a residue of pesticides and wood preservatives, but is formed in the cork easily when there are items such as phenols, aromatic compounds, chlorine, mold and particular microorganisms.
To limit the formation of cork taint can take preventive measures:

• Do not use chlorine in the course of the processing or storage of cork
• Limiting conditions that may favor the proliferation of microbes in cork
• Keep dry environment in which it keeps the cork
• Prevent contaminated spores infect with the intact cork
• Gather the planks at a minimum distance of 1 meter from the ground
• Protect the cork from environmental contamination