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With the aim of getting the product tested by an independent source and ensuring that the public is protected from any potential danger.With the aim of achieving what?
With the aim of getting the product tested by an independent source and ensuring that the public is protected from any potential danger.With the aim of achieving what?
So now I know why they do this pretentious tasting bit in Restaurants. Ithink I will really taste it the next time
'Corked' wine (where the wine reacts with the cork) is quite common
It wasn't "corked" wine.
Please read the thread.
It's not pretentious. 'Corked' wine (where the wine reacts with the cork) is quite common - it's up to you, the customer, to decide if it tastes ok. Really, you should always taste it.
A "corked" wine is one that has been spoiled by a cork contaminated by "Trichloranisole", or TCA, which can be detected at concentrations of just a few parts per trillion. It affects the wine, giving it a musty, dank, mouldy smell and an off taste. Chlorine solutions used to sterilise corks have been found to encourage the production of TCA. This is the most common wine fault and can occur at the rate of one in 20 bottles opened (not at such a high rate for fine wines). This has stimulated the development of stoppers made from types of plastic, agglomerate cork and even screw tops.
Cork floating in the wine does not mean it is corked. It is a sign of a dried out cork or it could simply be that the bottle has been opened poorly. Mould on top of the cork is nothing to worry about either.