DEVIATIONS - soluble and invisible foreign body
A very delicate subject but one often avoided by us producers, it is the key to understanding the organoleptic quality of wine. The main causes are attributable to the cork:
processing residues due to production machinability and residues from washing and/or treatments for sterilization;
uneven distribution of lubricants and coatings which are used to facilitate good introduction and adherence of the cork to the glass.
Unfortunately, these substances are often synthetic, and if they are treated inadequately and remain unstable, they irreversibly migrate into the wine, modifying its properties and organoleptic profile.