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Even if cork is used, the adhesives it needs to stay in place can also be plastic, and shed microplastics. We better evolve to tolerate some level of microplas

Even if cork is used, the adhesives it needs to stay in place can also be plastic, and shed microplastics. We better evolve to tolerate some level of microplastics because they're not going away any time soon. It's mind boggling how many microplastics sources are in modern civilization, and how hard it would be to eliminate say half of them.

raylad 1y ago
You do know that the only way that evolution happens is that those organisms that don’t have the trait enabling them to survive, die off. We don’t just “evolve“ without massive deaths. Is that what you’re hoping for?
eszed 1y ago
Does cork need adhesive to stay in place? I'm not doubting you, just had never heard that before. I thought the cork had enough friction with the glass on its own.
- giantg2 1y ago
  Real cork doesn't need an adhesive.
  - card_zero 1y ago
    Fake corks are plastic, but they're still not glued into the bottles.
    - giantg2 1y ago
      Real cork shouldn't be glued into the bottle. Cork is held in place using pressure.
- aziaziazi 1y ago
  Not sure for all cork material but the one for wine bottle are saturated with glue (I’m taking about the « natural » one, not the fake plastic). You can do the experiment at home but there’s many videos online: place the cork plug on a plate and put in inside your microwave for a couple of seconds. The glue melt.
  - eszed 1y ago
    You're talking about those ones made of glued-together cork chips, right? They're only vaguely natural, and it wouldn't surprise me to find out they're shedding all sorts of who-knows-what. I've not tried melting one in the microwave, but ewww. I think I'd rather buy wine with a metal cap - the supposed "breathability" of a cork only matters (to the extent it does matter) for wine that will age a long time, which isn't anything I do. It would surprise me to find out that the traditional, straight-from-the-tree kind need adhesive to stay in the bottles. I mean corks have been used to stop bottles for hundreds (thousands?) of years; surely they didn't use glue all that long ago? I suppose - to supply a speculative counter-argument myself - it may be more profitable to cut the natural corks X% smaller, and counteract the mechanical deficit with glue. (That's, uh, kinda typical of the world we live in.) Can anyone out there speak directly to that?
    - aziaziazi 1y ago
      I’m French and never saw the metal cap but surely it seems perfect for the non aging one. However tradition plays a big role - even if there’s better modern caps. Regarding the pre modern chemical techniques: not an expert but it seems people used to drink younger wine back then, and used wooden barrels or clay amphora for the older times. For in between times (and the amphora) solid cork as you mentioned seem very plausible. Considering the material deficit: consider that when you do the microwave cam cooking, the cap double in size and don’t fall down in many small parts. It’s so big it’s basically impossible to put it back inside the bootle. My 2 cents hypothesis is they use glue to use more cork and have a better sealing, enhancing the conservation.

raylad 1y ago

You do know that the only way that evolution happens is that those organisms that don’t have the trait enabling them to survive, die off. We don’t just “evolve“ without massive deaths. Is that what you’re hoping for?

eszed 1y ago

Does cork need adhesive to stay in place? I'm not doubting you, just had never heard that before. I thought the cork had enough friction with the glass on its own.

giantg2 1y ago
Real cork doesn't need an adhesive.
- card_zero 1y ago
  Fake corks are plastic, but they're still not glued into the bottles.
  - giantg2 1y ago
    Real cork shouldn't be glued into the bottle. Cork is held in place using pressure.
aziaziazi 1y ago
Not sure for all cork material but the one for wine bottle are saturated with glue (I’m taking about the « natural » one, not the fake plastic). You can do the experiment at home but there’s many videos online: place the cork plug on a plate and put in inside your microwave for a couple of seconds. The glue melt.
- eszed 1y ago
  You're talking about those ones made of glued-together cork chips, right? They're only vaguely natural, and it wouldn't surprise me to find out they're shedding all sorts of who-knows-what. I've not tried melting one in the microwave, but ewww. I think I'd rather buy wine with a metal cap - the supposed "breathability" of a cork only matters (to the extent it does matter) for wine that will age a long time, which isn't anything I do. It would surprise me to find out that the traditional, straight-from-the-tree kind need adhesive to stay in the bottles. I mean corks have been used to stop bottles for hundreds (thousands?) of years; surely they didn't use glue all that long ago? I suppose - to supply a speculative counter-argument myself - it may be more profitable to cut the natural corks X% smaller, and counteract the mechanical deficit with glue. (That's, uh, kinda typical of the world we live in.) Can anyone out there speak directly to that?
  - aziaziazi 1y ago
    I’m French and never saw the metal cap but surely it seems perfect for the non aging one. However tradition plays a big role - even if there’s better modern caps. Regarding the pre modern chemical techniques: not an expert but it seems people used to drink younger wine back then, and used wooden barrels or clay amphora for the older times. For in between times (and the amphora) solid cork as you mentioned seem very plausible. Considering the material deficit: consider that when you do the microwave cam cooking, the cap double in size and don’t fall down in many small parts. It’s so big it’s basically impossible to put it back inside the bootle. My 2 cents hypothesis is they use glue to use more cork and have a better sealing, enhancing the conservation.