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NOVEL METHOD TO REMOVE CHLOROANISOLES PRESENT IN CORK STOPPERS (NEATCORK)
Start date: Jan 1, 2011, End date: Dec 31, 2012,
"Cork taint refers to a common fault in wine, associated with the presence of haloanisole compounds (particularly, 2,4,6-trichloroanisole or TCA) in large enough concentrations - above 3 ng/l, to degrade the sensorial attributes of wine. Cork taint affects as much as 5% of the bottled wine in Europe, and results in annual losses of €700M. Cork stoppers are the main TCA contamination source. Even t ...
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