Two new measures that aim to reduce cork taint through the use of membranes or filters are entering final stages of testing. Procork is an Australian invention that gives winemakers ‘a high certainty’ of reducing cork taint by applying a membrane to each end of a natural cork, thereby improving the cork’s ability to block oxygen and taint-related compounds from entering wine. It is supposed to regulate the passage of oxygen through the cork and also retains cork moisture, resulting in less cork breakage. Wine Rescue̠ is a patent-pending vacuum wine decanter fitted with a thin layer carbon adsorption filter disc which, according to its makers, removes the TCA from affected wine while leaving the remainder of the desired flavour components intact. I will be participating in a trial of this device in the near future and look forward to passing on my thoughts. If either approach to cork taint actually works, it’s a cause for celebration for everyone.
