APCOR, the Portuguese Cork Association is to spend EUR2.5 million over the next two years to commission independent research designed to eradicate TCA from natural cork closures. Five areas of research will be investigated, namely: the lifecycle of natural cork stoppers, the stabilisation period of raw natural cork, natural cork’s contribution to the maturation of wine (?!), new treatments and developments within the industry and new processes to eradicate TCA. Incidentally, I am yet to meet a maker of wine I respect who would concur with the notion that cork has a positive role to play in the maturation of wine.
