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Absorption of 2,4,6‐trichloroanisole by wine corks via the vapour phase in an enclosed environment
Author(s) -
BARKER D.A.,
CAPONE D.L.,
POLLNITZ A.P.,
McLEAN H.J.,
FRANCIS I.L.,
OAKEY H.,
SEFTON M.A.
Publication year - 2001
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2001.tb00192.x
Subject(s) - cork , aeration , chemistry , wine , pulp and paper industry , gas phase , bark (sound) , contamination , environmental chemistry , environmental science , food science , organic chemistry , ecology , biology , biochemistry , engineering
Natural bark corks which were exposed to an atmosphere saturated with deuterium‐labelled 2,4,6‐trichloroanisole (d 5 ‐TCA) absorbed the d 5 ‐TCA rapidly. A commercially applied surface treatment did not prevent the ingress of the d 5 ‐TCA into the corks. d 5 ‐TCA was lost from contaminated corks by aeration relatively slowly. Nevertheless, the observation that TCA can be desorbed in this manner suggests that aeration, albeit under modified conditions, may yet prove useful in improving the quality of wine corks. Most of the absorbed d 5 ‐TCA was localised in the outer 2 mm of the cork cylinder, but a significant amount migrated to the interior of the cork cylinder after as little as twenty‐four hours of exposure. Significantly more d 5 ‐TCA was found in the older growth compared to the younger growth bark after this time.