Every year traditional wine bottling causes many financial losses to the wineries around the world. The principal culprit for corked or cork-tainted wine is TCA, which is caused when microorganisms in the natural cork combine with chemical contaminants used in cork production process to kill bacteria and for bleaching. At its highest level corked wines have an scent described as similar to that of wet cardboard or a damper cellar. At its lowest level it mutes the aroma and flavor in the wine making it taste “plah”, blankly and unattractive.   

Simply said, cork is the “Achilles heel”of the wine industry.

First step to solve the cork wine problem is usage of synthetic (high-grade FDA and EU-approved thermoplastic elastomer) completely inert taint-free closers. This material provides inner-foam core resin covered with smooth elastic cover.  Some can be vivid with “un-cork like” colors while others have a natural look. All of them protect wine from any possibility of TCA contamination because, unlike natural cork, they do not support microbial growth. The closure creates immediate seal, without leakage or evaporation, preserves wine flavors, while production and bottling inside oxygen assures ageing. It will not crumble or break. Bottles can be storaged and shipped either vertically or horizontally. This cork supports all the traditional rituals of wine presentation and can be opened with any wine opener followed by well known “plop” sound.

NSCORK is the best choice to enjoy wine with all sentience.

Text parts are a takeover from Wine Spectator avgusta 2000 godine, autor Daniel Sogg

and " CORK Essential Stopper Materijal Or Wine's Latest Affectation" by Steve Pitcher