Another potential problem with corks

Another potential problem with corks is that they occasionally "fail" and let too much air into the bottle over time. For short-term storage, this is not a disaster, and may even impart a pleasant flavor to the wine. In long term storage, this air in the bottle can create vinegar if there is a certain type of bacteria present. It takes many months of exposure to air before the wine actually tastes like vinegar, but the presence of acetic acid does indicate that the wine is spoiled.

So why do wineries still use cork? With such a high percentage of spoilage, it would seem that an alternate form of closure is needed. But corking wine is a very old tradition, and that may be what keeps corks in wine bottles. Also in its favor, cork is a renewable and biodegradable material, unlike plastic or metal.

One other factor may be in play: the romance of the cork. Who doesn't love the pop of the wine cork? The perception has been that fine wines are corked and inexpensive wines use synthetic corks or screw tops. This may be changing.

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