The cork taste is due to the presence of the TCA molecule in cork, with a quantification threshold of 0.5 ng/L, which is well below the average perception threshold of TCA in wine.
Steps ensuring the absence of a cork taste:
We purchase cork particles according to specifications in which the maximum acceptable TCA level is 1 ng/L. Each batch received at our Rivesaltes site is also controlled by our Quality Department.
The particles are then dried before use. Drying is done in the presence of heat and vacuum, which are the two favorable factors for TCA elimination.
The extrusion process is also carried out in the presence of heat and vacuum.
Finally, the TCA level is rechecked in the finished product before shipping to the customer. Since the founding of SÜBR in 2016, we have received no complaints about a cork taint. Our measurements reveal TCA concentrations below quantification limits of 0.5 ng/L.