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Contenuto archiviato il 2024-04-19

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

Obiettivo



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.

Invito a presentare proposte

Data not available

Meccanismo di finanziamento

CSC - Cost-sharing contracts

Coordinatore

Campden and Chorleywood Food Research Association (CCFRA)
Contributo UE
Nessun dato
Indirizzo
Station Road
GL55 6LD Chipping Campden
Regno Unito

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Costo totale
Nessun dato

Partecipanti (7)