Issue link: http://read.dmtmag.com/i/299589
5 0 V I N E YA R D & W I N E RY M A N A G E M E N T | M a y - J u n e 2 014 w w w. v w m m e d i a . c o m cork testing, we're moving inspec- tions down the line in the produc- tion process and, as a result, we're spending less time focused on what is now a 1980s wine problem." In an effort to better gauge the internal quality of individual corks, manufacturers have also been eval- uating their density using technolo- gies such as magnetic resonance imaging, with the goal of reducing bottle-to-bottle variation. At its lab and in conjunction with partners in Portugal, Cork Supply is developing a non-invasive analysis that uses scanning technology to assess the internal characteristics of individual corks in an effort to tighten the range for quality. Her- watt said the X100 program, sched- uled for a 2015 launch, will sort individual corks for visual quality and performance. James Herwatt, CEO of Cork Supply in Benicia, Calif., also uses sorting equipment to evaluate the porosity and lenticular activity of individual corks for cosmetic grad- ing. According to Herwatt, Cork Supply is working to validate the process for automation and proof of concept on a second-generation prototype for an automated TCA screening method. "We see this as being a huge competitive advantage," he said. "The guarantee of TCA-free corks will be a game changer." The com- pany's DS1000 is a non-destructive TCA screening method for individ- ual corks that uses human sensory evaluators. According to Foster, M.A. Silva is working on a non-destructive, automated method of testing corks as part of a joint development with an unidentified partner. Foster said he anticipates that beta testing will begin by the end of 2014. Peter Weber, executive director of the CQC, noted, "With individual While corks may look the same internally, the truest test of their performance is their impact (or lack thereof) on wine quality, which ulti- mately depends upon the absence of TCA. With the number of vendors now offering custom sorting, win- eries can spend less time navi- gating the industry's proprietary grading system. Having a physi- cal standard in place and budget amount as a starting point is a more efficient way to comparison shop for the right quality. Deborah Parker Wong is the Northern California editor for The Tasting Panel magazine. She earned her WSET Diploma in 2009. Comments? Please e-mail us at feedback@vwmmedia.com. In a 2013 market research study on wine closures, commis- sioned by Tragon Corp. with research partners SAM in Germany and AWRI in Australia, 93% of U.S. wine consumers associate natural cork with higher quality wines, compared to 11% for screwcaps. According to a study posted on the CQC website, provided by Amorim Cork America, Portocork America and Cork Supply USA, aesthetics are top of mind when consumers consider cork. They view longer corks as being higher quality, which is a perception that's aligned with industry standards. Elaborate printing on corks is also appealing to consumers, and wineries often use higher cork grades to achieve the best impact with their branding. – D.P.W. CONSUMER PERCEPTIONS !"# $ % % %& ' %