tag:blogger.com,1999:blog-583550777785937008.post1434542335017800402..comments2023-11-08T16:34:59.239-08:00Comments on John Schreiner on wine: Burrowing Owl rediscovers natural corkJohnSchreiner at Goodgroghttp://www.blogger.com/profile/17936806221874311926noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-583550777785937008.post-88588577875138078312009-02-05T20:37:00.000-08:002009-02-05T20:37:00.000-08:00I worked on developing the polymer used in ProCork...I worked on developing the polymer used in ProCork and it is actually an extremely good barrier. It was designed specifically for wine. There are some polymers that are renowned for their barrier properties, stopping even the smelliest odors. TCA is a rather large molecule when compared to oxygen, and the crystalline barrier used by ProCork blocks TCA and still allows a regulated amount of oxygen to pass. If you want more information, please visit www.procork.com or email info@procork.com if you would like to contact me.alannahhttps://www.blogger.com/profile/17924622006752987249noreply@blogger.comtag:blogger.com,1999:blog-583550777785937008.post-10913639576520932812009-01-30T09:20:00.000-08:002009-01-30T09:20:00.000-08:00The role of oxygen in post-bottling wine developme...The role of oxygen in post-bottling wine development is so poorly understood. It good to see people willing to innovate to both protect the consumer from cork taint, but still deliver a wine that matures the "right" way.<BR/><BR/>I'm skeptical however about the procork. TCA is a pernicious little molecule and can invade polymers just as easy as it invades wine, cork, and even the walls in infected wineries. Here's to hoping though!Unknownhttps://www.blogger.com/profile/07286752573151422111noreply@blogger.com