I’ve taken many corks out of wine bottles and there is always a way. I’ve used the screw method, pushing the cork in, and a whole host of cork screws. 

When we corked everything on a busy day we would uncork better then 100 bottles but now we put screw caps on all of the whites and the sweet reds. The dry reds are still corked because that is the traditional way to do it.

Oxygen is the main culprit of wine quality. In our processing when the wine is stored in tanks or barrels they are either kept full or have a variable height top that sits on the wine. 

Bottles that are opened for tasting and not used up will be dumped after several days of being opened and more than half empty. I am guessing that is what you call shrink  

Chuck