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Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine – a review
Author(s) -
SEFTON MARK A.,
SIMPSON ROBERT F.
Publication year - 2005
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.1755-0238.2005.tb00290.x
Subject(s) - cork , wine , bottle , chemistry , pulp and paper industry , environmental science , food science , materials science , engineering , composite material , biochemistry
The compounds causing cork taint and the factors affecting their transmission from cork to wine are discussed. These factors include: the solubilities of the taint compounds in wine, their affinity for the surface and the interior parts of the cork; their location on the surface of and within the closure; the rates at which they can migrate through the cork matrix; the volume of wine in contact with a closure(s); and whether taint transmission is taking place in bottled wine or with corks soaked in wine for screening purposes. 2,4,6‐Trichloroanisole (TCA) has been the primary topic of investigations reported in the general literature and is therefore the main focus of this article.