Corked Wine Question

[chittychattykathy]

It is my understanding that while the corks are being cleaned and washed, (with hydrogen peroxide most often), and coated with emulsified paraffin that the humidity must stay below 51/2-7%, if it gets over this amount the cork can get a mold that grows and creates a "corked wine". I have been told by a few wine makers that said corks can ruin a wine in as little as a few hours. As Janrod said, a good supplier is a first defense in combating this problem. As far as the temperature after bottling I have not heard mention one way or another in regards to corked wines. Cooked wines are a whole other deal though, and I run across a few cooked wines throughout the year. But corked wines are much more common, although in varing degrees of flavor. As Bucko mentioned, many are below the level where most people would notice it, and often the wine itself gets the blame.