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.
Funding SchemeCSC - Cost-sharing contracts
07029 Tempio Sassari
08193 Bellaterra - Barcelona