We're worried about our wines tasting corky. Are there any types of closures we can use in our bottling process that would prevent the presence of TCA later on?

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Plenty of natural cork producers have introduced methods that have reduced the presence of TCA in natural corks, so you may not have to use an alternative if you can confirm with your cork supplier that methods were taken to remove or reduce TCA.  

If you are interested in alternatives, however, synthetic corks have become increasingly popular, though they run into the same issue as screw tops, which is to say that oxidation is reduced to nearly zero.  If you are creating bold reds for example, may not be an option for you.  If oxidation is not a concern, synthetic corks provide a cheaper, no-TCA alternative to natural corks, and we recommend looking into using them.
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