Treatment of wine bottle corks to reduce potential microorganism growth - by immersing cork pieces in conc. suspension of liq. pure culture of rapid growth, tasteless and odourless mould, eliminating possible effects on the wine

Treatment of cork tree (Quercus suber L.) bark for bottle stoppers, comprises adding a conc. suspension of a pure culture of a rapid growth, odourless and tasteless mould to the cork pieces. Stored, pre-boiled cork pieces are added to an immersion bath of culture contg. conc. pure culture suspension which contains at least 100000 colony forming units per ml. Culture is mixt. of at least two mould types, pref. penicillium type. Prior to use, the dry embryos are reactivated and rehydrated for 12 hrs. using 0.1% cooking salt soln. and 0.1% peptone. USE-Useful for treating corks for wine or champagne bottles. ADVANTAGE-Growth of microorganisms that affect the taste or smell of wine is reduced.