Newsletters and News Articles
A finest quality cork showing signs of structural collapse after having its tannin extracted by wine for 15 years
and a solution of 10% alcohol in distilled water after it has been in contact with cork for 2 weeks.
ProCork’s membrane technology is the only answer!
​
Cork tannin varies from cork to cork thus creating a lucky dip (or unlucky dip) for the wine drinker.
​
Recent commentary is now suggesting that cork tannin could interfere with the taste buds and negatively alter wine drinkers’ ability to taste the true wine flavour. This is strangely reminiscent of the more insidious effects of TCA.
.
How much does the cork effect the wine?
A very interesting tasting
Jean-Marc Quarin, a well known, independent and influential wine critic in Bordeaux tasted the same Chablis 1er cru Fourchaume 2018 which was bottled with two different micro-granulated technical corks. One had more longevity, regularity and respected the winemakers vision … read more here
Ballandean Estate Winery - Four Generations
Exploring High Altitude Wine and Ancient Granite Soils in Australia
Using ProCork to Protect
Their Unique Expressions of Terroir
Dylan Rhymer winning Gold Medals
“For the last 18 years we have been using ProCork …. Our views are based on our own experiences with our own wines… we try these wines blind to decide which we prefer…… It's about choice. It’s about us making what we feel to be the right choice for the wine… The choice to present our premium red wine range in its best condition…. also to give a wine that will evolve into something even more special over time... We like the evolution of our wines….. We like the way they complex, the way the tannins and acid smooth out. The way our fruit and oak marry together for a rich, savoury wine…. Yes, it would be easy to throw everything under screwcap... they're cheap. About 1/3 of the price of the ProCork we presently use…..but …. we’ve done our trial work.”
Dylan Rhymer
Protect Terroir Characters with ProCork’s
Optimum Oxygen Transmission Technology
​
ProCork Newsletter March 2020
​
​
ProCork’s optimum oxygen transmission technology protects wine’s distinctive natural terroir characters while excessive aerobic conditions in your usual natural and technical corks create bland and general wine flavors.
​
Oxygen Transfer Technology for your Natural Cork
​
ProCork Newsletter February 2020
​
​
Cork is a natural product that elevates the spirit and can be perfection in a bottle.
Its the classic wine closure and requires care and precision when bottling your wines.
​
Here are some handy tips for when you use it.
The Oxygen Link - Makes or Breaks the Wine
ProCork Newsletter January 2020
SENSENET’s correlation of OTR, tasting observations and molecular analysis provide evidence of the Oxygen link that makes or breaks the wine due to chemical oxidation and microbial activity in the bottle.
They said it couldn't be done
ProCork Newsletter December 2019
Which do you choose?
Two bottles of the same wine. Choose the one that has the optimum oxygen ingress of course!
But they say it can't be measured .. well
Pete Bissell Australian Wine Maker of the Year 2018 - ProCork OTR membrane
ProCork Newsletter November 2019
“We've been under ProCork since 2005 and are still happy with what were seeing" ...
Extra Wine Critic Points for ProCork Wine and Chemical Proof as to Why?
ProCork Newsletter October 2019
Three extra wine critic points for an effortless but smart decision. We give the chemical proof as to why?
​
ProCork in the News
What do I Taste - Wine or Cork?
Article by Jean-Marc Quarin September 2019
Three extra wine critic points for an effortless but smart decision. Read about this Bordeaux 2009 getting extra points when it used ProCork!
​
Laboratory Testing ProCork OTR and Inertness - Bordeaux 2009 Vintage with and without ProCork
Laboratory Testing September 2019
From Sensenet scientists - "wine oxidation chemical markers acetaldehyde, acetic acid and ethyl acetate we showed that the Procork wine contains lower concentrations ...
We can assume the Procork membrane applied on the cork impacts cork porosity and oxygen supply to the wine."
​
Versus
COMBINING TECHNOLOGY AND TRADITION
August 2019 Newsletter
There is a Major Shift Happening Right Now
It’s “The Big Issue”
Are You Future Protected?
​
COMBINING TECHNOLOGY AND TRADITION
July 2019 Newsletter
Congratulations to long term ProCork user Pete Bissell on his Winemaker of the Year Award 2018
​
French Fragrance Experts test the inertness of the ProCork semi-crystalline membrane. Here is what they found.
​
COMBINING TECHNOLOGY AND TRADITION
April 2019 Newsletter
ProCork Protects Wine From Oxidation
Seventeen year old Semillon from independent AWRI closure trial started in 2002. ProCork on the left compared to normal cork on the right.
It is amazing what a thin nearly invisible properly designed membrane can do.
COMBINING TECHNOLOGY AND TRADITION
February 2019 Newsletter
On Bordeaux TV
​
ProCork technology and its product is growing a list of customers and interest.
BEST OF BOTH WORLDS
November 2018 Newsletter
What in this photo was the cause of more TCA contamination complaints in Australia in 2016 than cork in previous years?
BEST OF BOTH WORLDS
April 2018 Newsletter
BOTTLING PRECAUTIONS
The Importance of Filling Level and Filling Temperature
BEST OF BOTH WORLDS
January 2018 Newsletter
Wine from Nature -
A key credential of premium wine is its “from nature” claim. With that claim comes a broader responsibility to the environment as a whole. The use of ProCork products by premium wine producers provides the opportunity to promote their eco-friendly image while still protecting the quality of the wine.
BEST OF BOTH WORLDS
September 2017 Newsletter
Profile of ProCork's newest Distributor, T&C Margo
Harvest 2017
Reducing oxidized characters using ProCork's Selective Membrane
BEST OF BOTH WORLDS
July 2017 Newsletter
Profile of ProCork user Gorka Egiguren of Bodegas Burgo Viejo
Micro corks - Blocking cork tannins and glue taint with ProCork's selective membrane
BEST OF BOTH WORLDS
April 2017 Newsletter
Profile of ProCork user Richard Serisier
Oxygen Transmission Rate, OTR, and its effects on Fruit Flavours
BEST OF BOTH WORLDS
January 2017 Newsletter
Profile of ProCork user Phillip Jones
Oxygen Transmission Rate, OTR, how to control variability
BEST OF BOTH WORLDS
September 2016 Newsletter
Profile of ProCork user Gerard Boulay
Sensory versus TCA testing
Is there an optimum OTR and how to obtain it
Cork harvest 2016
Drinks Business
Sally Easton
An in depth review of the oxygen transmission rate of corks and screw caps
WBM
Anthony Madigan
Profile on ProCork user Pete Bissell