What Are Synthetic Corks Made Of?

Some wine makers are using synthetic corks in their bottles.

Synthetic corks are used by some wine makers to prevent spoilage that can occur to wine when the natural cork sealing the bottle develops fungus that ruins the flavor and aroma of the wine.

The Reason for Synthetic Corks

Mold, chlorine and phenols can react within a natural cork, producing the fungus trichloroanisole (TCA). TCA produces a moldy smell and ruins anywhere from 1 percent to 12 percent of wines, according to MSNBC. In addition, it takes over 40 years for an oak tree to mature enough to produce good natural cork, a painstaking process that can take up to 75 cents per cork, as compared to seven cents for a synthetic cork.

The Making of Synthetic Corks

Synthetic corks are made of high quality, food grade thermoplastic elastomer which prevents the build-up of TCA. The Food and Drug Administration has approved special non-running inks for printing winery names on the corks, and some synthetic corks are made to look very much like natural cork. Synthetic corks are recyclable.

Use of Synthetic Corks

Synthetic cork is best used with wines intended for drinking within five years of their production, but should not be used to reseal a bottle of wine. Natural cork provides a tighter seal, so should be used with wines intended to age. Approximately 7 to 9 percent of wines produced use synthetic corks.

References

• Professor's House: Synthetic Cork
• Forbes: A Corking Dilemma
• MSNBC: Building a Better Wine Cork