Using yeast hulls (or ghosts) to eliminate corky, moldy, or musty aromas

Here’s an interesting article from Wynboer;
http://www.wynboer.co.za/recentarticles ... st.php3#up

Salute

Here’s an interesting article from Wynboer;
http://www.wynboer.co.za/recentarticles ... st.php3#up

Salute

Victor,

I've seen this information before. Problem is, they attack the taint that occurs at the winery, but that problem represents only a small portion of TCA taint. The cork (after the wine is in the botttle) represents the majority of the problem.

The other issue is what other aromas may be removed by the process.