Preventing Taint in Cork Stoppers

It is a well-known problem that cork stoppers in bottled wine may, apparently more or less at random, impart an unpleasant flavor to the wine with an astringent mouth feel and/or a musty taste. Bottles with such a taint must be considered as spoiled. As far as the astringency is concerned, the culprit seems to be the phenolic compounds (including chlorinated phenolics) in the cork. One particular compound, 2,4,6-trichloroanisole, with an extremely penetrating taste, is suspected of giving the musty character [146, 147]. These components may be jointly pacified by enzyme-catalyzed polymerization of the phenolics in a process where the corks are washed with a laccase solution, thereby presumably either washing out or copolymerizing/entrapping the anisole as well [148]. Cork surfaces may also be rendered more hydrophobic by the enzymatic polymerization, resulting in better water repulsion and/or reduced leakage of cork substances into wine [149]. A commercial laccase product, Suberase® from Novozymes, has been developed and marketed for effecting such a treatment.

Heal Yourself With Qi Gong

Heal Yourself With Qi Gong

Qigong also spelled Ch'i Kung is a potent system of healing and energy medicine from China. It's the art and science of utilizing breathing methods, gentle movement, and meditation to clean, fortify, and circulate the life energy qi.

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