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  • Wine and oxygen from grape to glass
    Jean-Claude Vidal, U.EXP-Pech Rouge INRA FRANCE (F)
    Oxygen is one of the major factors in the evolution of wines from grapes to the consumer's glass. How to manage the quantities of oxygen needed in all the stages of its life? How to protect wine fr...
    Price:15 €(Tax included)
    Published on: 15/05/2020

About the Role of the Bottleneck/Cork Interface on Oxygen Transfer

Aurélie Lagorce-Tachon et al. J. Agric. Food Chem., 2016, 64 (35), pp 6672–6675

The transfer of oxygen through a corked bottleneck was investigated using a manometric technique.

First, the effect of cork compression on oxygen transfer was evaluated without considering the glass/cork interface. No significant effect of cork compression (at 23% strain, corresponding to the compression level of cork in a bottleneck for still wines) was noticeable on the effective diffusion coefficient of oxygen. The mean value of the effective diffusion coefficient is equal to 10–8 m2 s–1, with a statistical distribution ranging from 10–10 to 10–7 m2 s–1, which is of the same order of magnitude as for the non-compressed cork.

Then, oxygen transfer through cork compressed in a glass bottleneck was determined to assess the effect of the glass/cork interface. In the particular case of a gradient-imposed diffusion of oxygen through our model corked bottleneck system (dry cork without surface treatment; 200 and ~0 hPa of oxygen on both sides of the sample), the mean effective diffusion coefficient is of 5 × 10–7 m2 s–1, thus revealing the possible importance of the role of the glass/stopper interface in the oxygen transfer.

(We recommend that you consult the full text of this article)

Published on 22/12/2016
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