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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.

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