Cork taint in wine: Scientific knowledge and public perception - A critical review

The manufacturing process of cork stoppers includes a stabilization period of the cork slabs, following boiling, during which mold growth completely c overs the cork slabs. This process has been used traditionally for several decades; however, due to the possibility of certain molds isolated from cor k to produce off flavor compounds, especially 2,4,6-trichloroanisole and 2, 3,4,6-tetrachloroanisole, recently cork stoppers are being unsoundly target ed with the accusation of inducing cork taint in wine. This article reviews the manufacturing process of cork stoppers, the diversity of microorganism s associated with cork, and finally the diversity and origins of the compou nds associated with cork taint in wine, focusing on those currently conside red as more important. Some important results recently obtained by the auth ors are also included. The current idea of suppressing mold growth during c ork stopper manufacturing is discussed, as well as the erroneous idea of im puting, directly and exclusively, to cork the responsibility of the so-call ed cork taint in wine.