Cork Taint in Wine: Scientific Knowledge and Public Perception - A Critical Review

• Published in: Critical reviews in microbiology 2000, Vol.26 (3), p.147-162
• Main Authors: Pereira, C. Silva, Marques, J. J. Figueiredo, San Romão, M. V.
• Format: Article
• Language: English
• Subjects: 2,3,4,6-Tetrachloroanisole; 2,4,6-Trichloroanisole; Anisoles - analysis; Biological and medical sciences; chemical compounds; chloroanisol; cork; cork taint; Fermented food industries; Food Contamination; Food Handling; Food industries; Food Packaging; Fundamental and applied biological sciences. Psychology; Fungi - growth & development; molds; Public Opinion; Rosales - microbiology; Trees; Wine; Wines and vinegars
• ISSN: 1040-841X; 1549-7828
• DOI: 10.1080/10408410008984174

The manufacturing process of cork stoppers includes a stabilization period of the cork slabs, following boiling, during which mold growth completely covers the cork slabs. This process has been used traditionally for several decades; however, due to the possibility of certain molds isolated from cork to produce off flavor compounds, especially 2,4,6-trichloroanisole and 2,3,4,6-tetrachloroanisole, recently cork stoppers are being unsoundly targeted with the accusation of inducing cork taint in wine. This article reviews the manufacturing process of cork stoppers, the diversity of microorganisms associated with cork, and finally the diversity and origins of the compounds associated with cork taint in wine, focusing on those currently considered as more important. Some important results recendy obtained by the authors are also included. The current idea of suppressing mold growth during cork stopper manufacturing is discussed, as well as the erroneous idea of imputing, direcdy and exclusively, to cork the responsibility of the so-called cork taint in wine.