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

STURZA, Rodica; COVACI, Catherine

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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