The wine killer does not come only from the cork and it is not a smell
WRITTEN BY DONATELLA ON OCTOBER 7TH 2013. POSTED IN FORUM
From the cork but also from furniture or chlorine based soaps, and in the University of Osaka they have discovered that it is not a smell but the absence of odour
Seen for you by Donatella Cinelli Colombini
This news regards the under standing of the motive why the “smell of cork” impedes the smelling of every wine aroma. This discovery arrives from a group of scientists under the direction of Hiroko Takeuchi from theuniversityofOsakaand that has been published in the PNAS “Proceedings of theAmericanAcademyof Sciences” . The TCA molecule acts as inhibitor of the sense of smell, more specifically it disturbs the functioning of the lipid membrane and of the ionic channels, blocking the messages sent to the brain, in simple words it blocks parts of the nervous system which consent the perception of aromas. The smell of cork is not then anything other than the reaction of our brain faced with a sudden absence of stimuli.
It can be because of the cork, but at home, it is more often in the glasses. It is
sufficient to keep the glasses in a wooden cabinet or in boxes piled on the ground and the TCA will contaminate the wine. The list of probable causes goes from the woodworm treatment for antique furniture to the whitening product for the more modern pieces, but also because of the product use for washing the floor with a chlorine base, this too can contaminate the glasses. They must be washed well, really well, before pouring the wine in. Sniffing the glasses in snot enough.
Because the horrible taste of sawdust will come out only when the are full of wine.
The TCA trichloroanisole is a molecule that contaminates through contact but also through airborne transmission. For this in wineries where the barrel ageing occurs no paint is permitted, or soaps with chlorine………… just as in the areas where the bottles lay, no wooden pallets made of whitened wood or other contaminating elements can be stored.
So it is not just the cork that is a potential wine killer, even though it is usually the most probable culprit.. For this reason all the high level wineries, other than using only qualified suppliers, who have at their disposal immense cork oak woods and certified productive procedures, test the corks before the bottling. The most simple and commonly used test is to keep 20 corks to soak in wine for three days and see odours of cork or deviations.