THE BEST OF BOTH WORLDS
September 2017
The newsletter from ProCork where technology and nature merge
T&C Margo by Tacom
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T&C Margo is excited to be ProCork’s newest distributor. They have 25 years of experience distributing cork and have seen the market ride both down and up. The increasing trend now towards improved consistency has brought them to ProCork.
Back in 2007 T&C Margo saw firsthand the benefit of ProCork and the wineries involved still ask for ProCork. When they finally had the opportunity to distribute directly, ProCork was a top priority for them.
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The people at T&C Margo say that “ProCork keeps the wine fresh and the consistency across the bottles is amazing. We still have some wines from 2007 and they are looking fantastic.
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It may cost a few cents more but the savings from the consistency pays for that immediately and the big payoff is having happy wine drinkers coming back to the winery.
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The most important things for the customers are: the controlling of the oxygen permeation into the bottle; the homogeneity between bottles; and no TCA problems.”
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Harvest 2017
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Please place your orders early this year. The 2017 harvest will be smaller than normal and even though our sources of quality bark are secured more time will be required.
The quality of the raw bark we have been obtaining has been improving year on year for the last six years due to better forest practices and we are again anticipating some very nice cork this year. Our sensory test data from 2016 cork was 5% better than the 2015 cork.
Harvest 2017
​
Please place your orders early this year. The 2017 harvest will be smaller than normal and even though our sources of quality bark are secured more time will be required.
The quality of the raw bark we have been obtaining has been improving year on year for the last six years due to better forest practices and we are again anticipating some very nice cork this year. Our sensory test data from 2016 cork was 5% better than the 2015 cork.
Sensory versus TCA testing
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ProCork has always used a combination of both tests simply because TCA is not the only cork taint that effects wine. Other examples of cork taints are 1 octen-3ol and furan. In 2016 we experimented with a sensory elimination technique where every cork is tested and individual corks with perceptible sensory taints are eliminated. Obviously this is suitable for only the very highest grades of cork where the expense can be justified.
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Contact: Dr Gregor Christie
Ave Santiago 84
Rio Meao Portugal www.procorktech.com info@procorktech.com
Oxygen Transmission Rate and ProCork’s Selective Membrane
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A major benefit of using ProCork’s specifically designed selective membrane technology is that the spread of oxygen transmission rate is tightened leading to less oxidized characters and better homogeneity. The graph below is from independent sensory results after 3 years storage done by AWRI.