Why not?

[mrdutton]

Hey Doug, take the suit off. I don't think anyone here will flame you for your comments.

You said: If corked wine is due to bad cork wood that allows air into the bottle then why not eliminate relying on the cork alone? Simply add a dab of wax on the top.

Please read some of the other postings about corked wine. I think you will find out that there is a difference between wine that is corked and wine that has been oxidized because the cork was dried-out and had shrunk some in the bottle's neck.

Corked wine is caused by a bacteria that is present in some cork. The bacteria reacts with the wine and causes the the wine to become less than flavorful.

Oxidation can do the same; make the wine less than flavorful. But the chemical changes that occur in the wine are not the same.

There are some very good posts here, on the wine board, that discuss these issues in detail. Use the wine board's search engine.

Enter "corked" and see what you get. Read those posts.

Then enter, "oxidized" or "oxygen" and see what information you can gleen from the posts related to that search.

Good Luck!!!

OOPS, Sorry for the inaccuracy. There is a bit of a difference between a bacterium and a mold. RE: Bucko's post below.

[This message has been edited by mrdutton (edited 01-03-2001).]