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Principles and modalities to diminish the influence of the cork taint on wine quality

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dc.contributor.author STURZA, Rodica
dc.contributor.author COVACI, Catherine
dc.date.accessioned 2019-11-06T14:59:58Z
dc.date.available 2019-11-06T14:59:58Z
dc.date.issued 2012
dc.identifier.citation STURZA, Rodica, COVACI, Catherine. Principles and modalities to diminish the influence of the cork taint on wine quality. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 2, pp. 167-172. ISBN 978-9975-80-645-6. en_US
dc.identifier.isbn 978-9975-80-645-6
dc.identifier.uri http://repository.utm.md/handle/5014/6271
dc.description.abstract The cork taint is a major problem of the winemaking, with the significant economic damages, in which the main responsible is considered the cork. Essential component of this defect is considered the compound 2,4,6-tricloroanisol (TCA) and its bromo/chloro derivatives that affects aromatic profile of the wine. The development of some methods rapid and efficient technologies led to the reduction of TCA in wine (INNOCORK process, Procork membranes, innovative filters, etc.) and the sterilization of corks with ionizing radiation, sulphur dioxide solutions (3-5% SO2). The systems described do not change the aromatic character, the composition of wine and presents an efficiency of 90-95%. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cork taint en_US
dc.subject wines en_US
dc.title Principles and modalities to diminish the influence of the cork taint on wine quality en_US
dc.type Article en_US


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