Closures and packaging:

Have perceptions of TCA improved in a decade?

Published on December 28, 2010

Have the investment and new product development measures taken by cork manufacturers during the last decade to better control TCA (the chemical that causes musty, mouldy taint in wine had any real impact on our perceptions of cork as an effective stopper?

Cork stoppers – with extra membrane?

Published on December 16, 2010

In the last decade businesses have been enticed alongside the cork industry, providing new barrier technologies to modify cork performance.


Published on November 18, 2010

Equipment developed in the 1990s by NASA to keep fruit and vegetables growing and healthy on the space station has been found to remove airborne TCA – trichloroanisole, the chemical that causes mouldy, musty taint in wine.

New wine stoppers

Published on December 11, 2009

There is an increasing range of wine-bottle stoppers coming onto the market, both for still and sparkling wines. The latest products are all here.

Oxygen gets into closed bottles

Published on May 30, 2009

Far from being hermetic seals, oxygen gets into wine even though the bottle is still sealed. Closure manufacturers make their cases.

Packaging formats, recycling and improving sustainability

Published on May 16, 2009

Lower carbon emissions can be achieved by taking weight out of packaging, especially where long distances are travelled from point of packaging to destination market. Lighter weight glass, wine in cans, pouches and composite cartons … it’s all up for grabs.

Cork oak forests

Published on May 16, 2009

The ‘business’ forests of the Mediterranean cork oak landscapes.

Cork industry invests to remove musty taint

Published on May 16, 2009

How the cork industry finally took seriously the musty/mouldy taint of TCA.

Random oxidation – the facts

Published on April 18, 2009

What causes occasional bottles of wine to become oxidised? Is it the stopper, whether cork, screwcap or synthetic? Or is it much more complex an issue?

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