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<pre>Selcuk,
Welcome, and feel free to "get in" anytime.

Selcuk Gider wrote:

> Dear John,
> Though I've been following the group for a couple of
> months, this is my first contribution and may be is
> the right point for me to get into the discussion, as
> I have worked as the bottling manager for a wine
> producer here in Turkey for years.
>
> Do you believe any wine producer in the world would
> insist to use corks granted that their product is
> likely to be oxidized into vinegar and still be
> useful?
>
> Well I don't. The fact, as you all know is, in the
> case of wine the cork provides good protection
> provided that it remains moist (the bottle is kept
> laid). And the same should be true for olive oil. The
> only question might arise from the fact that olive oil
> does not contain any water to keep the cork wet.

That, I think, might just be the most important point. The keeping of
the cork moist is to make surethat it swells against the neck of the
bottle. Oil might have the same effect, but most oil is not stored on
the side (as is wine).

> Still though, I think closing oil bottles with corks
> should not be a that bad alternative as oil has a
> shelf life of max. 2 years, due to other intrinsic
> measures, which is quite short compared to aged wines.
> And a period of 2 years might be short enough
> (although critical) for the cork to retain its initial
> moisture and thus the preserving capabilities.

I think that Peter had a point, though, when he mentioned "ordinary"
standard corks. We have had bottles supplied with corks which crumbled
as soon as they were handled. They would be useless for keeping anything
in! The corks were a "composite" made from crumbled cork particles. They
hadn't been compressed very well and the "glue" wasn't very good at
binding. We've chucked them out and are looking for alternatives.

>
>
> Regards
> Selcuk Gider (TR)

Again, welcome.

John Attwood
Tamworth
(Northern) NSW Au

>
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