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This post does not directly answer the question posed, but opens an issue that is relevant to their use. I have a concern about the increasing use of synthetic plastic wine corks, quite apart from the sustainability aspect of the argument.

Plastic corks are most likely impregnated with plasticiser chemicals, to render the cork malleable and (I guess) to provide lubrication for their insertion into the neck of a wine bottle. Of course, corks made from the natural material do not need chemical intervention apart from sterilisation - they are naturally malleable.

My concern, felt for some time now, is that the plasticiser in synthetic corks may leach into the wine on prolonged contact - I do not know if this aspect of their use has been looked into. I remember that there was a scare some years ago, about the migration of plasticisers in PVC cling film into the food it was used to protect. This resulted in the launch of a few 'safer' alternatives, appearing to justify these concerns, but the whole issue melted away through apathy, and remains inexplicably quiet.

Does anyone have any knowledge of any work that has been done in this area, to establish whether the use of synthetic corks in wine bottles is toxicologically safe?

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13y ago

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