Adsorption and diffusion study, in gazeous phase, of wine active molecules in cork

2010

During wine ageing, oxidation reactions occur and can lead to wine sensory defaults. The main factors involved in this phenomenon are oxygen and gas barrier properties of stoppers. During the last ten years, some studies investigated oxygen transfer during winemaking and wine storage. However, only few of them deal with the interactions between molecules and sealing materials. The material studied in this work is raw cork, without any treatment, neither washed nor surface treated (with paraffin or silicone). This Phd work focuses on mass transfer of some wine active molecules, in gas phase, through the cork. The selected molecules are water, ethanol, sulphur dioxide and oxygen. An adsorptio…