Cork has traditionally been the preferred closure for wines. This is attributed to its unique physical properties, which include long lasting flexibility, hydrophobicity, and depending on the quality of the cork, low permeability. However, after bottling, taint compounds originating from the cork, migrate into the wine and cause an “off-musty” odour or taste, which is undesirable. The known taint compounds are geosmin; isoborneol; 1-octen-3-one; 1-octen-3-ol; tetrachloroanisole and finally trichloroanisole, which has been found to be the major cause. Only 7% of all cork-stoppered wines are affected by cork taint. Worldwide, it is estimated that $1 billion per year is lost due to contamination by taint compounds; this does not include other types of food and beverages. Current methods of processing and treating corks have failed to eliminate cork taint entirely. / Thesis (PhDAppliedScience)--University of South Australia, 2002.
| Identifer | oai:union.ndltd.org:ADTP/267225 |
| Creators | Ma, Rosalind. |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
| Rights | copyright under review |
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