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From: tjj@ssc-vax.UUCP (T J Jardine)
Newsgroups: net.wines
Subject: Re: Wine corks (again!)
Message-ID: <897@ssc-vax.UUCP>
Date: Mon, 19-Mar-84 14:29:25 EST
Article-I.D.: ssc-vax.897
Posted: Mon Mar 19 14:29:25 1984
Date-Received: Thu, 22-Mar-84 00:43:11 EST
References: <231@opus.UUCP>
Organization: Boeing Aerospace, Seattle
Lines: 27

Delving into memories of past research in this area, it seems to me that the
problem relating to wine corks is not solely to keep them wet, but to prevent
oxygen from getting into the bottle, thus oxidizing the wine and producing all
those nasty acids, ketones and esthers!  Keeping the cork 'damp' will tend to
prevent the cork itself from decomposing.  This helps to reduce oxidation but
more importantly permits the cork to be removed in one piece.  Keeping the
cork 'thoroughly wet' reduces to a minimum the ability of oxygen and other
pollutants gaining access to the wine.  It also provides sufficient pressure
so that, if the cork shrinks or otherwise separates from the neck, the wine
will seep into the space.  This permits the problem to become easily visible
(wine dripping from the lead seal) and, if the wine has a tendency to
crystallize or throw sediment, will aid in sealing the bottle.  An added
benefit to keeping the wine cork fully immersed in this fashion is that the
sediment 'thrown' by some wines will collect on the bottom of the cork.  If
one knows what to look for, this can provide information on the state of the
wine by inspection of the cork, visually and nasally, prior to tasting.  This
is most effective with wines that are very, very old.  Wines that have a high
sugar content are likely to form 'rock candy' crystalline structures on the
inside of the cork -- this doesn't imply that these wines are bad.  Hope this
helps and that if my memory is slightly impaired that it will motivate someone
with more recent data to contribute.

"A meal without wine is like a day without sunshine"
Ted Jardine
-- 
TJ (with Amazing Grace) The Piper
...uw-beaver!ssc-vax!tjj