Talk:Cork taint

message: I'm a little concerned about the recent edits by Sundance79. The recent additions to this article read more like a press release. At the very least, this needs to be reworded to make it a little more encyclopedic and a little less like an advertisement. These additions may even need to be removed entirely. Gregmg 04:58, 16 March 2006 (UTC)
thread_title:  INNOCORK Press Release 

message: Having an unsourced claim for "anecdotal evidence" of up to 15% taint rate strikes me as unsatisfactory and not up to WP:RS standards. Since I'm not a Wine Spectator subscriber, it would be good if it could be checked if the 7% figure refers specifically to cork taint rather than wine faults in general. I believe that the writings of Jamie Goode could be used to source WP:NPOV figures for cork taint rates, if anyone would like to check it out. Beware that both the cork industry and the alternative closure industry may have an interest in selective reporting of these figures. Tomas e (talk) 18:54, 5 June 2008 (UTC)
replies: text: From the "Wine Spectator" source
AgneCheese/Wine 03:04, 6 June 2008 (UTC)
replies: text: In any event, the percent is bound to change depending on what techniques are used, what countries are producing, storage methods, etc. It would be more useful -- if the figures are available, to talk about how to predict the chance of cork taint. Piano non troppo (talk) 14:16, 25 February 2009 (UTC)

text: There is a really good chance that you've had more tainted bottles than you realize. Sensitivity is the main thing but also has to do with the degree of contamination. Most of the estimates on TCA contamination deal with just the pure presence of some taint in the wine--not necessarily whether that amount is enough to trigger the recognition threshold for most of population. In small amounts TCA doesn't always give off that distinctive "wet cardboard" smell but rather may just come across as a wine with very simple or muted flavors. People trying the wine may not even recognize it as tainted and just think that the wine is simply not that good. AgneCheese/Wine 03:44, 19 January 2010 (UTC)
thread_title:  Figures for cork taint rates 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I am not a wikipedia editor, I am just writing this to provide some feedback.  I came to this article not knowing what "corked wine" meant.  I wanted to know what causes the "cork taint".  The first paragraph says that the cork is responsible.  But that doesn't answer the question, because all wines have a cork on the bottle.  So what is the difference between most wines and those that are tainted?  Is it the type of cork?  Is it that some pieces have fallen into the wine?  What is it?  Answering that question would improve the article's clarity.  thanks.--
TCA is a bacteria that grows on cork - on the cork trees and sometimes found on the ground where the cork trees grow. It's a natural (not harmful) bacteria that makes the wine taste Musty or Woody.
74.143.102.202 (talk) 01:29, 12 November 2009 (UTC)
replies: text: The first line of the second paragraph in the beginning of the article gives your answer "The chief cause of cork taint is the presence of 2,4,6-trichloroanisole (TCA) in the wine." The next paragraph under the "Production" heading then goes into details about how TCA enters the wine. It is called "cork taint" because cork is the most common carrier of TCA. When an infected cork comes into contact with the wine, the TCA spreads into the wine and it becomes "tainted". Hope this helps. AgneCheese/Wine 01:49, 12 November 2009 (UTC)
thread_title: A little unclear

message: I just took out the last sentence in the introductory par which said that trichloroanisole is "a compound that poses absolutely no risk to human health." I had added a "not in citation given" like a month or three ago, and nothing has been changed, so I feel the need to remove this information given that it a) is totally and completely unsubstantiated and b) is unlikely to be true given the general pattern of toxicity of polyhalogenated compounds in general, biocides in particular, aromatics to an often greater extent, yada yada yada  — Preceding unsigned comment added by Masonpew (talk • contribs) 04:05, 24 March 2016 (UTC)
thread_title:  Intro paragraph