ISSN:
1438-2385
Keywords:
Key words Wine
;
Cork stoppers
;
Chloroanisoles
;
Chlorophenols
;
Guaiacol
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Chloroanisoles [2,4-dichloroanisole, 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole and pentachloroanisole], chlorophenols [2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol and pentachlorophenol (PCP)] and guaiacol were detected in red and white cork-tainted bottled wines. These compounds were also found in the cork stoppers from those bottles. A significant correlation was found between TCA in wines and TCA in cork stoppers, and between TCA in wine and intensity of cork taint. At low levels of TCA, the presence of guaiacol or PCP were also found to influence in cork taint.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170000193
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