Search results for "Stopper"
showing 7 items of 7 documents
The cork viewed from the inside
2015
International audience; Cork is the natural material stripped from the outer bark of cork oak. It is still the most used stopper to seal wine bottles and to preserve wine during storage. Cork stoppers are sorted in different classes according to apparent defects, named lenticels, which can be related to the cork macroporosity. The more lenticels there are, the worst cork quality is. The present work aims at investigating defects analysis of cork stoppers from two classes by comparing images recorded by digital photography and neutron imaging. Surface analysis of defects obtained from photography leads to more surface defects in class 4 (6.7%) than in class 0 (4.1%). Neutron radiography and …
Diffusion of Oxygen through Cork Stopper: Is It a Knudsen or a Fickian Mechanism?
2014
International audience; The aim of this work is to identify which law governs oxygen transfer through cork: Knudsen or Fickian mechanism. This is important to better understand wine oxidation during post-bottling aging. Oxygen transfer through cork wafers is measured at 298 K using a manometric permeation technique. Depending on the mechanism, we can extract the transport coefficients. Increasing the initial pressure of oxygen from 50 to 800 hPa leads to a change in the values of the transport coefficients. This implies that oxygen transport through cork does not obey the Knudsen law. From these results, we conclude that the limiting step of oxygen transport through cork occurs in the cell …
Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems
2013
International audience; During processing, storage and consumption, mass transfer of various small molecules (water, gases, flavour compounds or other solutes) occurs between the different phases in complex food products, or between complex food and its surroundings. These mass transfers can lead to physical or chemical changes and thus induce food quality modifications.The objective of this paper is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been designed to characterize mass transfers of these small molecules and their effects on food properties. In particular, techniques such as rotati…
Design, construction and cooling system performance of a prototype cryogenic stopping cell for the Super-FRS at FAIR
2015
A cryogenic stopping cell for stopping energetic radioactive ions and extracting them as a low energy beam was developed. This first ever cryogenically operated stopping cell serves as prototype device for the Low-Energy Branch of the Super-FRS at FAIR. The cell has a stopping volume that is 1 m long and 25 cm in diameter. Ions are guided by a DC field along the length of the stopping cell and by a combined RF and DC fields provided by an RE carpet at the exit-hole side. The ultra-high purity of the stopping gas required for optimum ion survival is reached by cryogenic operation. The design considerations and construction of the cryogenic stopping cell, as well as some performance character…
Dual-stimuli pseudorotaxane switches under kinetic control
2021
A series of dumbbell-shaped sec-ammonium salts with bulky (pseudo)stoppers (‘speed bumps’) were tested for their ability to form pseudorotaxanes with a redox-switchable, tetrathiafulvalene (TTF)-decorated [24]crown-8 ether. Depending on the size of the pseudostoppers, fast (less than ten minutes), slow (hours to days) and very slow (no pseudorotaxanes observed) threading has been observed. NMR spectroscopy as well as tandem mass spectrometry indicate the formation of non-threaded face-to-face complexes prior to pseudorotaxanes formation. Both isomers can be distinguished by their substantially different stability in collision-induced dissociation (CID) experiments. Two external stimuli affe…
Study of mechanical properties and mass transfer of agglomerated cork stoppers for sparkling wine conservation.
2019
The agglomerated cork stopper plays a key role in the preservation of sparkling wines because the gas exchanges (CO2 and O2) between the wine and the external environment depend on the stopper. The objective of this work is to determine the mechanical and barrier properties of agglomerated cork stoppers in order to identify the formulation parameters that can impact these properties, and highlight several critical points, which must be controlled during the process.The characterization of the agglomerated cork structure has revealed a large intergranular porosity, which is greatly reduced when smaller cork granules are used and when the cork is compressed in the bottleneck.The study of the …
Sustainable design: study of the life cycle assessment of the production and packaging of wine
2003
The object of the study is the identification of the factors that interact with the environment during the production and the packaging of wine. For this aim is use an Economic Input-Output Life -Cycle assessment (EIO-LCA) and I-LCA database to access both the direct and indirect effects of supply chain on the environment and economy. In this phase is examines the impact on the environment by different types of packaging, and transport, the comparisons are made analyses energy, materials consumption and emissions in the environment.