BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class-it/6027103176753152/lesson/fb7721979ad4b6e308e2c956ef7bfdac?ref=outlook-calendar
SUMMARY:L’odore di tappo (Cork Taint) Part3
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/fb7721979ad4b6e308e2c956ef7bfdac?ref=outlook-calendar
DESCRIPTION: 



And really in just a few hours, you can clean a wine up pretty nicely and then you wanna get it out of there because although TCA has a great affinity for the plastic, there are lots of other things that will start absorbing after that. So that's more a home trick, and now in bulk wine, it's been pretty much replaced by Filtrox. Now get a load of this. They have an absorbent that's in a filter And I'm really amazed by this stuff.I've seen 100 parts per trillion that just goes down to nothing So, here's before and after filtration, here's a TCA concentration that was originally around 12 parts per trillion.And it's down to 0.1. How about that? And so very effective against TCA. And then look at all these other compounds here that are important aromatics for wine and every single one of them, the before and after are essentially the same. So I think this stuff is really great and we're lucky to have it.
OK So why on Earth do I still use natural cork? Sounds pretty stupid, doesn't...

https://www.learndesk.us/class-it/6027103176753152/lesson/fb7721979ad4b6e308e2c956ef7bfdac?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR