corkiness การใช้

• Corkiness is not the only problem presented by traditional wood corks.
• Unfortunately, few restaurant customers know how to identify corkiness.
• Corkiness is the most common wine problem.
• Worse still is corkiness, a dank, moldy smell and taste from badly made corks.
• Corkiness is found in both young and old wines, which is why some wineries now use only plastic corks.
• But corkiness can turn up in any wine, including inexpensive ones opened and consumed the day they are bought.
• I had been under the impression that " corkiness " was like being pregnant _ either you were or you weren't.
• Corkiness, a moldy, dank smell and taste, is usually attributed to corks improperly sanitized by the producers, mostly in Spain and Portugal.
• One bottle in 12 is tainted by corkiness, many experts believe, a worldwide loss to wine producers of up to $ 10 billion a year.
• Writing in the Wine Spectator last June, James Laube, a senior editor, estimated that corkiness taints $ 2 billion to $ 3 billion worth of wine each year.
• He realized that cork could not be the source of the problem when he found the telltale smell of corkiness in a batch of wine in a stainless-steel fermentation tank.
• I wish him success; I'm for anything that could solve the " corkiness " problem _ which included a bottle of Coleman's Adler Fels chardonnay a few weeks back.
• Coleman contends that wine drinkers don't always pick up on a wine's corkiness because it " happens gradually and goes through many stages before it becomes the full-blown stinkiness we can all identify.
• In the 1980s and the early 90s, the wine industry was plagued with bad corks, which gave many wines a moldy, damp-basement smell and taste . ( Recent research has shown that some of the supposed corkiness was not the fault of the corks at all; it came from insecticides in new wood used when many French wineries renovated their cellars in the prosperous 1980s.