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.

Programme(s)

• FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994

Topic(s)

• 312 - Food quality

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Campden and Chorleywood Food Research Association (CCFRA)

Address

Station Road
GL55 6LD Chipping Campden
United Kingdom

Participants (7)

ADRIA

France

Address

7 Pole Technologique Henri Farman
51100 Reims

CENTRO TECNOLOGIA DA CORTICA

Portugal

Address

Aptdo 96
Lourosa

Comité Interprofessionnel du Vin de Champagne

France

Address

5 Rue Henri Martin
51200 Épernay

Forschungsanstalt für Weinbau, Gartenbau, Getränketechnologie und Landespflege

Germany

Address

Von-lade-straße
65358 Geisenheim

Stazione Sperimentale del Sughero

Italy

Address

Via Lambara 9
07029 Tempio Sassari

UNIVERSIDAD AUTONOMA DE BARCELONA

Spain

Address

P.o.box 18
08193 Bellaterra - Barcelona

UNIVERSIDAD DE EXTREMADURA

Spain

Address

Carretera De Trujillo Km 42.5
10071 Caceres