Purification plant

Industrial cleaning of cork

Cork is a natural polymer foam (based on the substance suberin) and has been used for centuries for closing of bottles
Secondary metabolic products of fungal and bacterial infections in cork are responsible for the typical cork taste in wine
The most unpleasant substance that is responsible for the loss of quality of the wine is 2,4,6 trichloroanisole (TCA)
Wine specialists can detect already 2 ng / l of this substance in the wine
The existing methods typically achieve a reduction of 70 % TCA
Supercritical CO₂ can reduce the TCA content below the measurable limit, currently at 0.2 ng / l