On Wine

Screwcaps instead of corks signal convenience, not wine quality

By Michael Apstein

Globe Correspondent / July 29, 2004

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Winemakers are embracing screwcaps as a way to eliminate the 1 percent to 10 percent of bottles spoiled by a cork contaminated with 2,4,6 trichloroanisole (TCA). TCA, a chemical either present in the bark of the cork tree or one that forms in the cork during processing, strips a wine's fruitiness, making it taste dull or worse, and imparts a ... (Full Article: 347 Words)