The wine world has faced an ongoing debate over whether wine bottled with a cork is better than twist-off bottles and other non-cork packaging. On one side, you have the cork industry (a surprisingly vocal group) as well as plenty of traditionalists who truly believe cork is a key component to the wine experience. On the other side, you have a contingent who says, so what? One possible answer, according to a cork industry study, is that the cork reacts with the wine inside to release a special set of compounds. They’ve even been given a cute little name… “Corklins.”
Though the study that discovered these compounds was first published last fall, according to The Drinks Business, which closely follows all things cork, the revelation that the name Corklins is being actively pushed by the industry only happened this week. Needless to say, if you’re trying to promote the benefits of a cork, it helps to have a catchier name for its unique reactive chemicals than “ellagitannin-derived compounds.”