Unravelling CO2 transfer through cork stoppers for Champagne and sparkling wines

نویسندگان

چکیده

The diffusion of CO2 through macro- and micro-agglomerated cork stoppers for sparkling wine was studied by a manometric technique. effective coefficients each part the stopper (cork body, disc adhesives) were determined first time. results show that small particle size along with high adhesive content level compression favor gas barrier properties stopper. Although discs placed at one end present no resistance to transfer, film between them constitutes transfer. mechanism controls transfer is solution-diffusion process polymeric chains adhesive. aging glass/stopper interface not considered, clearly showed capable maintaining concentration in bottle sufficient conserving good effervescence wines over several years.

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ژورنال

عنوان ژورنال: Food Packaging and Shelf Life

سال: 2021

ISSN: ['2214-2894']

DOI: https://doi.org/10.1016/j.fpsl.2020.100618