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Oct 6, 2013 03:12 AM

Have you heard that plastic wrap removes cork taint?

Having just done this, my results are that it does, to a small extent. I must emphasize "small." The taint remains and the wine still tastes disgusting. More of old chocolate than wet cardboard, but still not something you want to drink.

I do hope a chemist reads this and would like to chime in.

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  1. i it is a know fact,

    Do a search here (and google), it is the plastic molecule ( polyethylene ) of the wrap that "catches" the TCA molecule.

    It will not completely fix the wine, but make it more usable for cooking (for example).

    4 Replies
    1. re: Maximilien

      Yeah, that's about all it does. This process certainly does not make it drinkable.

      1. re: Leibowitz

        You can use a great deal of plastic film, and the results will be better. And perform the process two or three times for the best results. Will the wine be drinkable? As close to drinkable as it can get. Maybe good enough to cook with. A lightly corked wine may become drinkable.

        Unfortunately, TCA-tainted wine often comes with other flaws as well. You'll still have those to contend with even if you remove much of the TCA molecule with the plastic film.

        1. re: maria lorraine

          You may be right (not that this is an argument of any kind: I believe we are agreeing with each other).

          I had poured the wine into a large plastic bowl which I added three large balls of film. I waited about an hour. I then poured the wine through a sieve and funnel into a different bottle.

          All I'm saying is, no, this process, while removing the cork taint, does not make the wine drinkable. Judging from my experience last night, I would not cook with it either. I really doubt this is a matter of degrees. That said, a homemade vinegar might be interesting.

          1. re: Leibowitz

            Exposure to a large amount of the film's surface area seems to be key. So perhaps not balls of film but layers of film? Dunno. With wines that are badly tainted, I doubt this will work.

    2. So, I've tried this a few times. TCA bonds to the polyethylene, leaving the wine fungus byproduct-free, in theory.

      Eh, it's not great. The flavor of the wine is never quite right afterwards. I'd rather return it to the store.

      1. sounds like way more work than it's worth. Unless it's a bottle of DRC or Lafite.

        1. I have tried this technique with aged bottles (that are irreplaceable at the store or winery) with some limited success.

          When wineries were struggling with bulk wine that had TCA issues, they did have some success with fining with polyethylene beads (lots of surface area). At least to make a commercially acceptable product (or allow it to be sold on the bulk market).