Sensorial analysis Crystal Cork vs "average" natural cork stoppers
Last week our technicians made a sensorial analysis of Crystal Cork compared with other natural cork stoppers delivered on the market in the same range of price.
The analysis has been focused on the determination of the percentage of corks contaminated by 2,4,6-trichloroanisole (TCA) and of corks with some off-flavours.
For each batch 200 samples have been taken, following the perscriptions of ISO 2859/1 norm.
Samples have been prepared by "dry soaking": in each jar have been placed one cork and 1 ml of mineral water and, after ermetical sealing, the samples have been kept for 24 hours at 22°C.
Samples have been analyzed by a group of 4 technicians, coming from cork and enologic sector.
Results have been surprising, at least for anyone did not analyze Crystal Cork before.
On 200 samples of Crystal Cork the results were:
- 0 samples with defects of 2,4,6-trichloroanisole (TCA)
- 0 samples with off-flavours
On 200 samples of commercial cork stoppers the results were:
- 4 samples with defects of 2,4,6-trichloroanisole (TCA)
- 12 samples with off-flavours of several kind (2 earthy/mouldy, 4 spicy, 3 balsamic, 3 vegetal)
Referring to the protocols of analysis of various private laboratories and/or consortium which are involved in preventive analysis of natural cork stoppers, the batch of commercial corks would be judged as "in conformity with the required specifications"