"It's kind of messy, but very effective in just a few minutes," he said. The culprit molecule in infected corks, 2,4,6-trichloroanisole, is chemically similar to polyethylene and sticks to the plastic.
Does this trick really transform the wine into something drinkable? The San Francisco Chronicle gave it a try and found that while the method did get rid of "obvious corkiness," the wine wasn't restored to its original state. I'm curious about giving the method a try the next time I end up with a corked bottle of wine.
Read more: • For a Tastier Wine, the Next Trick Involves... at The New York Times • Testing a Fix for Corked Wine at the San Francisco Chronicle
Have you ever tried this trick?
Related: Is Cork the Best Wine Stopper?
(Image: Kati Molin/Shutterstock)