The enzyme is used in the production of corks for washing. This converts phenols present, which can cause an astringent off-flavour when they pass into the wine. In addition, Suberase inactivates or removes the precursors for the anisoles, so that the formation of the substance trichloroanisole (TCA), which triggers the dreaded wine defect cork taint, is prevented. The enzyme inhibits or prevents the growth of the harmful microorganisms on the cork material. This process was developed at the Geisenheim Viticulture Institute and has been used in Portugal since 1999. Scientists at the University of Applied Sciences in Wiesbaden have also been working on the development of such a process. The sensory findings of the test-treated corks showed no negative aroma notes after four weeks of humid storage. See also under closures.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena