Sensory is re-tested prior to beginning production on all lots that have been in inventory in excess of six months [1] . Samples are taken from 50% of the bins at the rate of 100 corks per 100,000 that are to be processed. The corks are soaked in 250 ml Erlenmeyer flasks (4 corks per flask). Each flask is filled with a neutral white wine, covered, and set aside for 24 hours. The wine is evaluated for aroma by a panel of at least three people. If TCA is detected in any flask, the four corks from that flask are re-soaked individually and again evaluated for aroma by a panel of at least three people. Lot is used with 2 corks positive for TCA or below and retested at 3 corks positive for TCA or above. Both results are averaged together and the lot is rejected at 3 corks positive for TCA and above.

A sample of 30 corks is collected and sent to the lab from every coating run. Outgoing analysis is performed on every coating run. A reference sample of the shipment is retained in the lab for a minimum of 12 months.

The moisture content of coated corks is measured at the rate of 5 corks per coating run. The analysis is performed by piercing the bodies of the corks with a Moisture Register Products DC-2011 moisture meter. Tolerances are 6% +/- 2 but the target range is 5.5% to 6.5%. Corks that fall below this range are re-moisturized.

4 corks per coating run are tested for extraction. Corks are inserted into bottles, allowed to sit for 1 hour, and then extracted. The force required to extract the corks is expressed in kgf.

Analysis for dust is performed on 9 corks for every coating run. 9 corks are placed in 3 250 ml Erlenmeyer flasks (3 corks per flask) with 100 ml of a 10% iso-propyl solution. The flasks are agitated for 15 minutes using an orbital shaker. The solution is filtered, and the filter is dried. Results are qualitative and are expressed as clean, faint, moderate, or heavy. Any run that has a moderate or heavy result will be re-worked and re-tested.

4 corks per coating run are placed on end in a Petri dish. Red wine is added to the dish at the height of about 5 mm. The corks are checked the following day for wicking. A line at the height of the wine is a passing result. Wicking, and a failing result, is identified as wine migration up the side of the cork.