After having the cork from the 2020 campaign drying in our yard for more than eight months, today we received the results of the analyses requested in February, from each of the piles and, we have verified the importance of respecting the seasoning times.
The good news for another year is to verify that the results obtained in pyrazines are well below the perception threshold of 2 ng / l for 2-Methoxy-3,5-dimethylpyrazine described by Dr. Pascal Chatonnet and others in the Enocultura magazine, Nº2, 2010, page 1-5.
2-Methoxy-3,5-dimethylpyrazine is a molecule with aromas of moist cork, and even earth or cooked potato, when its concentration is high (Amon et al., 1989; Simpson, 1990; Simpson et al., 2004; Chatonnet et al., 2010). And this molecule disappears during the seasoning of the cork in our yard.
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