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#cork #corks #cork Beto Duarte shows a natural wine cork factory in Portugal. Portugal is the main producer of cork stoppers in the world. The cork stopper was the only way to close wine bottles until screw cap bottles, invented in Australia, came along. At first no one bought the idea, but in the early 2000s the natural cork industry suffered a blow and needed to wake up. With a lot of investment in research, to eliminate the risk of corks contaminated with TCA, the natural cork industry in Portugal improved its products and avoided an invasion of the market by screw caps. TCA is the scientific term for the fungus that attacks the cork and makes the wine bouchonné. The term comes from cork (bouchon, in French) and is given to the fermented grape that has been contaminated by 2,4,6-Trichloroanisole, known as TCA, which obscures the true aromas of the wine and gives it the characteristic musty, musty odor. humidity. The compound is the result of the presence of fungi in cork stoppers, which release enzymes that chemically react with chlorine (used in the cork bleaching and sterilization processes) and phenolic compounds (present in all types of wine). Hence bouchonné wine, “corked”. Instagram: @betoduartepapodevinho