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ProCork ProCork Manufactures Traditional Cork with Tannin Barrier Technology and Oxygen Transfer Rate Techno

16/05/2021

PROCORK MACHINE - IN ACTION

96k corks per shift providing low cost solution to Oxidation, TCA and Cork Tannins in Natural Cork and the same plus Glue Contact in micro agglomerates.

THE RESULT IS CONSISTENCY - WITHOUT CHANGING THE W**E - PROCORK - FOR W**E THE WAY NATURE AND THE W**EMAKER MADE IT!

Is Cork Tannin Toxic?Tannin is toxic. It kills all cells thus making tannin both antimicrobial but also harmful. By kill...
05/04/2021

Is Cork Tannin Toxic?

Tannin is toxic. It kills all cells thus making tannin both antimicrobial but also harmful. By killing healthy human cells, tannin causes mouth lesions, digestive tract irritations and liver damage.

ProCork is the perfect way to keep using natural cork and stop Cork Tannin which even super critical CO2 cleaning cannot remove.

The antimicrobial need for Tannin in w**e is reduced and possibly eliminated with the use of more hygienic w**e making methods. When this is done the flavour alteration caused by Tannin can become the main concern of the w**emaker instead of its antimicrobial effect.
https://www.procorktech.com/newsletter-april-2021
Tannin is mostly noted for its negative flavour effects of astringency, bitterness, drying and its ability to dominate other flavours. But the right type of Tannin in the right concentration enhances the w**e by giving a silky rolling mouthfeel and a bitter/sweet flavour effect. It is a delicate balance requiring “ripe” Tannin from the grape skin and the right amount of contact with grape seed and oak barrel Tannin.

But what is the point of all that effort if Cork Tannin can later flood your w**e in a random way.

The variation in Cork Tannin between corks is amazingly high. In one study, Cork Tannin extracted into w**e in 10 days from the best quality corks, ranged tenfold from 53,000 to 742,000 parts per billion*. At 200 parts per billion the astringency of Cork Tannin is noticeable, that is a few drops in an Olympic sized swimming pool.

The reason for such high variation is because Cork Tannin is produced in the bark of the cork tree as a deterrent to stop animals and insects eating the tree. The Tannin type and the Tannin concentration in the cork bark depends on the environmental stress that a particular section of bark is subjected to as well as genetic effects associated with each individual tree. This is the source of its variability in cork stoppers.

New research is indicating Cork Tannin can destroy the w**e flavour as insidiously as TCA and even super-critical cleaning cannot remove the Cork Tannin. Jean-Marc Quarin, independent w**e critic, published a comparison tasting and found Cork Tannin in super critically cleaned cork which “blocked the progress of the stimulation in the mouth and damaged the finish”.

The ProCork crystalline Tannin barrier is the perfect way to keep using natural cork and control the negative effects of Cork Tannin.

Cork’s Biggest Mystery - Solved? “Oxygen makes the w**e, which ages under its influence.” - Louis Pasteur, 1873 Cork ...
25/02/2021

Cork’s Biggest Mystery - Solved?

“Oxygen makes the w**e, which ages under its influence.” -
Louis Pasteur, 1873


Cork is known to breathe (Oxygen Transfer Rate or OTR) and its influence on making beautiful w**es is well known but nobody has ever known how it breathes. Seen under the microscope there is no path for air to flow through the cork and yet it obviously does.

Looking at cork density, cracks, defects and growth rings has never provided a strong correlation to the right amount of breathing that w**e requires. As a result, the most common cork problems, after the ever present and highly variable cork tannin, are too much breathing and too little breathing; the latter also known as a reduction fault.

WHY can two perfect looking corks cut from the same piece of bark have dramatically different oxygen transfer rates?

Cork was the first material ever observed under a microscope. When Hooke in 1665 published his drawings of the first cells ever seen, the world was amazed, his fame was cemented and his term “cells” is now used everyday around the world. However, under the light microscope there was no path seen (and has never been seen) for air to flow.

The answer as to why two perfect looking corks can have a dramatically different oxygen transfer rate is in the variable number and size of tiny communication holes that a particular section of bark grows between its cells. These are called plasmodesmata and can only be seen by an transmission electron microscope and range from 30 to 100 nanometers in diameter.

So, these tiny communication holes are how the air flows through the cork and they are critical in dictating the cork permeability and the tree decides how many holes, where and what size to grow them...and these holes cannot be seen!

NOW, it’s time for the ProCork membrane to step in, because it has similar tiny holes but they are regular and crystalline and coat the cork thereby controlling the variability of gas permeation. The ProCork membrane also does the extremely important job of controlling the extraction of damaging cork tannins which are also very variable in cork and can halt the progression of the normal sensations in the mouth by increasing sourness, bitterness and astringency.

For more information see here https://www.procorktech.com/newsletter-march-2021

Skin Tannin, Seed Tannin, Stalk Tannin, Oak Tannin and CORK TANNIN - That Is In the Text Book, Right? Cork tannin has al...
28/01/2021

Skin Tannin, Seed Tannin, Stalk Tannin, Oak Tannin and CORK TANNIN - That Is In the Text Book, Right?

Cork tannin has always been left out of the text books but that is a mistake because it is very variable from cork to cork and more evidence is emerging that tannin can dominate and negatively alter the other flavours in the w**e.

In 2017 researchers Frost, Harbertson and Heymann at the Universities of California, Davis and Washington State reported “Tannin concentration showed the greatest impact on taste and mouthfeel, significantly increasing sourness, bitterness, astringent texture, drying, and overall astringency” and their data “demonstrates the dominance of astringency over multiple red w**e taste factors”.

In 2020 Bordeaux w**e critic Jean-Marc Quarin identified in a comparative tasting that tannin had “halted the progression of the sensations in the mouth” and the tannin was later identified by Sensenet to be cork tannin from a super-critically cleaned cork.

Cork Tannin and can undo the work of the w**emaker trying to control tannin from the other sources and that’s why it should be in the text books.

ProCork’s crystalline polymer technology can stop cork tannin interfering with w**e flavour while still allowing the w**e to naturally breathe as it has always needed to.

https://www.procorktech.com/newsletter-jan-2021

How many good bottles do you think will be in a case of 10 year old w**e using cork?After asking around, some people wou...
22/12/2020

How many good bottles do you think will be in a case of 10 year old w**e using cork?

After asking around, some people would not be surprised if, with cork, three were good, six were ok but well short of the good ones and three were poor. Its a pity they don't have experience with ProCork because we would expect twelve good bottles in that case.

The problem with cases of 5 to 10 year old w**e has nothing to do with TCA but the cork industry keeps pointing to TCA and that is a distraction. Rarely is TCA the problem. The problem is due to too much air getting into some bottles and Cork Tannin causing astringency, bitterness and loss of flavour to varying degrees in other bottles.

The variation in Cork Tannin between corks is amazingly high and new research is indicating Cork Tannin may destroy the w**e flavour as insidiously as TCA.

In one study, Cork Tannin extracted into w**e in 10 days from the best quality corks, ranged tenfold from 53,000 to 742,000 parts per billion*. At 200 parts per billion the astringency of Cork Tannin is noticeable, that’s a few drops in an Olympic sized swimming pool.

https://www.procorktech.com/newsletter-dec-2020

Cork Tannin Astringency – it could be a bigger problem than TCA?ProCork’s membrane technology is the only answer!Cork ta...
14/11/2020

Cork Tannin Astringency – it could be a bigger problem than TCA?

ProCork’s membrane technology is the only answer!

Cork tannin varies from cork to cork thus creating a lucky dip (or unlucky dip) for the w**e drinker.
​
Recent commentary is now suggesting that cork tannin could interfere with the taste buds and negatively alter w**e drinkers’ ability to taste the true w**e flavour. This is strangely reminiscent of the more insidious effects of TCA.

Tannin is produced in great quantities in the bark of the cork tree as a deterrent to stop animals and insects eating the tree. Generally, tannin induces a negative response when consumed. It can be instantaneous like astringency or a bitter and unpleasant taste and it can have a delayed response related to anti-nutritional and toxic effects.

The photo shows a finest quality cork showing signs of structural collapse after having its tannin extracted by w**e for 15 years
and a solution of 10% alcohol in distilled water after it has been in contact with cork for 2 weeks.

https://www.procorktech.com/newsletter-nov-2020

DIAM versus ProCork The Independent W**e Critic, Jean-Marc Quarin, published the comparison "Bouchons techniques : DIAM ...
01/11/2020

DIAM versus ProCork

The Independent W**e Critic, Jean-Marc Quarin, published the comparison "Bouchons techniques : DIAM versus ProCork" in his Chronique 286 on 21st October 2020. He preferred ProCork because he identified the presence of bitter and tannic effects in DIAM 10 which "blocked the progress of the stimulation and damaged the end of the mouth". Based on his sensory lead, Sensenet later confirmed, by chemical analysis, Cork Tannin was extracted from DIAM into the w**e causing the negative effect. Well done, Jean-Marc Quarin, for such an ability to pin point the difference from thousands of different flavour effects.

ProCork has new tannin barrier technology which allows cork to be used without cork tannin blocking the stimulation of the taste buds.

The original article is below in photo section

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