What's the difference between red wine lids?
Reduce the probability of its bottle stopper. The better companies in the industry, Amorim and Oeneo, can also produce reassuring stoppers.But why this has 200 years of history in the industry will respond to a great harm and not too difficult problem was so slow and incompetent? Is a long-term monopoly of cork manufacturers complacent and lazy oak. Moreover, the bottle stopper does not mark the brand, and can not trace its quality, so most manufacturers do not have the power to invest much in the quality of products and control TCA, which has created the present situation. For a long time, when we buy wine, we cannot choose the cork of different materials, and we can only pray for good luck. If luck is not good, bought the "corked" wine, the only remedy is to pour the wine into the decanter, put a few hours, so that mildew gradually dispersed.
Since manufacturing so time-consuming cork oak, and expensive, why do so many people keen on it? First of all, the oak has good elasticity, can be used repeatedly in the opened bottle; secondly, small cracks in oak wood will allow air to enter the bottle trace. Don't underestimate the slow, subtle oxidation process, which is the main reason to ensure that the wine is stable and gradually mellow and fragrant in the bottle. Oak stoppers have good performance, but they also have their Achilles heel. Arch-criminal is called a TCA chemical composition for the original wine with pleasant discordant wood smell, the English word "corked" used to describe. According to AWRI, an Australian wine research institution, the proportion of TCA tainted wines ranges from 5% to 8.2%. TCA exists in the oak bark of nature, so it is difficult to remove completely. But some high-tech means and strict quality control have been proved effective
Traditional power - Oak stopperThe most common bottle stopper, of course, is the traditional oak stopper. According to legend, the Greeks sealed the wine jar with a stopper in 500 bc. To understand the oak stopper, let's start with the oak tree. A healthy oak tree can live up to about 170 years old, mostly in Spain and Portugal on the west coast of the mediterranean. A young oak cannot be used to make a wine stopper, so it is not until the age of 42 that the bark is harvested for the first time to make wine plugs and then cut once every 9 years. Beginning in late May is the harvest season, two robust and strong workers from the same tree skillfully cut down large pieces of bark, their movements carefully, so as to avoid harm to the trees and bones, at least 35% bark to cover the trunk. Write down the next harvest year on the tree trunk before you leave. Freshly harvested oak bark can not be used immediately, and after 6 months of wind, water, cooking, disinfection, drying, and so on, the complex process can eventually be made into a qualified bottle stopper. Such harsh growth environments, lengthy cycles, and complex processes are no easier than bottles of wine.
