Innovative Machine Detects Cork Taint In Fine Wines
Any wine aficionado can recognize the disappointing taste of wine flawed by cork taint. Marred by 2, 4, 6-trichloroanisole (TCA) taint, wines take on a dull, musty aroma, spoiling treasured bottles and expensive vintages.
At Crystal Springs Resort however, we’ve developed a new testing mechanism to ensure our vast collection of rare, classic bottles is in pristine condition for consumption. Using a unique technology developed by professors at UC Davis, we offer an onsite machine that can detect TCA taint before a bottle is even opened.
This revolutionary machine collects molecules surrounding the bottle’s neck, which are then analyzed using gas chromatography and mass spectrometry. The data collected is then sent to a computer, which determines whether TCA has been found among the detected chemical compounds.
Thanks to this extraordinary instrument, we now offer one of the most pristine cellars in the country. Whether you’re ordering a ’61 Latour or a ’49 Lafleur, wine aficionados can be certain they’ll receive a pure, unspoiled vintage.