forceberry
Posts: 903
Joined: 8/4/2017 From: Finland Status: offline
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quote:
ORIGINAL: Eduardo787 I have never heard something like that with tequila. Could it be the cork perhaps ? Of course it comes from the cork. That's why the term is "corked". quote:
ORIGINAL: KPB What if the cork was already contaminated before the bottle was filled? Then even if the mold stopped growing, the chemical could leach into the spirits over a period of time (TCA is just a chemical, one that people are cursed with the ability to detect in absurdly tiny amounts, probably because moldy fruit often develops TCA and isn't healthy to eat...) Indeed this is the case. Corks don't turn magically into TCA-producing wine destroyers once they're placed in the bottle. The bark is corked (ie. it contains TCA molecules produced by funghi) way before it is made into bottle stoppers. Apart from beverages stoppered with cork closures (including not just wine, but also cider, beers and spirits like whiskies, rums, cognacs, tequila, etc.) lots of things can be corked. Some of the most common corked things people might encounter in their daily lives are garlic (typically those that are bleached white with chlorine) and baby carrots (but who actually eats these?).
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