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Contenido archivado el 2024-04-19

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

Objetivo



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.

Convocatoria de propuestas

Data not available

Régimen de financiación

CSC - Cost-sharing contracts

Coordinador

Campden and Chorleywood Food Research Association (CCFRA)
Aportación de la UE
Sin datos
Dirección
Station Road
GL55 6LD Chipping Campden
Reino Unido

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Coste total
Sin datos

Participantes (7)