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May 02, 2004

Comments

ROBERT NELSON

Well, I have learnt something today but - go a little further. Trad champagne cork [am now looking at one from Deutz]seems to have two thinner sections, at the bottom where there is contact with the wine, which are laminated to the main body. WHY and HOW IS IT DONE. Have just found this web-site and can forecast many hours of interested viewing. March 2008

Bill Crowe

To what do the letters on top of champaign corks refer?

Eric Schori


To answer Robert's question,

The modern cork is of composite construction for economic reasons. The top is agglomeration, that is to say low quality cork fragments bonded together with polymer. This is a cheap and stable bulk material. However, for long term storage agglomerated cork is too porus and will allow carbonation to escape and oxygen to enter the bottle degrading the quality of any wine stored more than a year or two. To deal with this problem disks of high quality natural cork are affixed to the agglomerated portion of the cork. The natural cork provides a satifactory seal to prevent gas exchange, allowing the wine to be stored for years.

Only a tiny fraction of the cork grown is of suitable quality for making pure natural corks. Thus if a traditional style solid cork were used the cost would be excessive, and the cork growers would not be able to supply the number of corks needed by the modern wine industry. These factors are also the cause for the increasing use of synthetic corks in the wine industry.

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