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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/f35de193956d2d05aa8f5334c2a59397?ref=outlook-calendar
SUMMARY:L’odore di tappo (Cork Taint): Part2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
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But we also think that the phenols in red wine suppress the growth of mold spores. The reason we think that these super premium corks are the highest incidence -- and we think that's because it takes a long time to put together a whole pallet or a whole lot of super-premium two-inch corks, they're sort of rare. And so they just sit around the factory and we think what's going on here is that we have this very high incidence and we just see a little bit more in the white wines because they're fruitier.And then we have the colmated corks and there's a lot more in the white wines. So we think this is where a formation in the bottle is inhibited by the red wines a little bit and it's a lot worse in the white wines.So then of course, what you really want is to get a normal cork that everybody else is buying so that it sort of runs through the factory more quickly and doesn't pick up and also doesn't have the porosity to harbor mold spores the way the collimated corks do.Okay, so I...

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