Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

Date

2001

Authors

Barker, D.
Capone, D.
Pollnitz, A.
McLean, H.
Francis, I.
Oakey, H.
Sefton, M.

Editors

Advisors

Journal Title

Journal ISSN

Volume Title

Type:

Journal article

Citation

Australian Journal of Grape and Wine Research, 2001; 7(1):40-46

Statement of Responsibility

D.A. Barker, D.L. Capone, A.P. Pollnitz, H.J. McLean, I.L. Francis, H. Oakey and M.A. Sefton

Conference Name

Abstract

Natural bark corks which were exposed to an atmosphere saturated with deuterium-labelled 2,4,6-trichloroanisole (d<inf>5</inf>-TCA) absorbed the d<inf>5</inf>-TCA rapidly. A commercially applied surface treatment did not prevent the ingress of the d<inf>5</inf>-TCA into the corks. d<inf>5</inf>-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<inf>5</inf>-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<inf>5</inf>-TCA was found in the older growth compared to the younger growth bark after this time.

School/Discipline

Dissertation Note

Provenance

Published Online: 12 Mar 2008

Description

Copyright © 2009 Australian Society of Viticulture and Oenology Inc. The definitive version may be found at www.wiley.com

Access Status

Rights

License

Grant ID

Call number

Persistent link to this record