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QUALITATIVE EXPERIMENTS TO DETERMINE THE COMPONENTS RESPONSIBLE AND ELIMINATE THE CAUSES OF UNDESIRABLE SENSORY CHARACTERISTICS IN DRINKS STOPPERED WITH CORK

Objective



The project aims to reduce the occurrence of off flavours in alcoholic drinks stopped with cork. It is a multidisciplinary approach involving instrumental, microbiological and sensory analysis during the whole process of manufacturing, distributing and using the stoppers that are obtained and used in Europe.

Another purpose of the work is to develop a standard procedure for the industry to cover a techno-sanitary discipline for cork stoppers/wine.

Call for proposal

Data not available

Coordinator

Campden and Chorleywood Food Research Association (CCFRA)
EU contribution
No data
Address
Station Road
GL55 6LD Chipping Campden
United Kingdom

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Total cost
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Participants (7)