Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling

Giunchi, Alessandro; Versari, Andrea; Parpinello, Giuseppina Paola; Galassi, Sergio

doi:10.1016/j.jfoodeng.2008.03.004

Cited by 16 publications

(4 citation statements)

References 13 publications

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“…The more lenticels there are, the worst cork quality is. The knowledge of the structure is important to better understand the mass transfer properties in its use as a sealing material (Giunchi et al, 2008;Karbowiak et al, 2010;Lequin et al, 2010). Cork is generally sorted visually by hand or by optical analysis (Pereira et al, 1996;Prades et al, 2010) as a function of its overall outside general aspect, considering the defects viewed from the outside are a good estimation of the inside.…”

Section: Introductionmentioning

confidence: 99%

The cork viewed from the inside

Lagorce-Tachon

Karbowiak

Loupiac

et al. 2015

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

The cork viewed from the inside

Lagorce-Tachon

Karbowiak

Loupiac

et al. 2015

Journal of Food Engineering

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“…According to the bibliography, many considerable researches on the elastic properties studies of agricultural produce have been investigated at the macro‐scale as indicated by compression tests on agricultural produce which are usually done using fully automatic laboratory machine such as Instron Universal Mechanical Testing Machine (Khodabakhshian et al, 2019; Shiu, Slaughter, Boyden, & Barrett, 2015) or Texture Analyzers (Foegeding & Drake, 2007; Giunchi, Versari, Parpinello, & Galassi, 2008). However, as many researchers shown the determination of the elastic properties of agricultural produce at the macro‐scale result widely varying values for a particular agricultural produce and presents a number of problems due to non‐geometry shape of most agricultural produce and their related multilayered structure (Arnold & Roberts, 1969; ASAE STANDARDS, 2000; Fridley et al, 1968; Khodabakhshian et al, 2019; Khodabakhshian & Emadi, 2011; Mohsenin 2nd, 1986; Opara & Pathare, 2014; Pallottino et al, 2011; Shirvani et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes

Khodabakhshian

Hassani

2021

Microscopy Res & Technique

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According to bibliography, elastic modulus studies of agricultural produce at the macroscale using a resistance measuring (as Magness-Taylor penetration test or compression test) by an Instron Universal Mechanical Testing Machine is often used to express this characteristic. However, the determination of the elastic properties of agricultural produce at the macro-scale result widely varying values for a particular agricultural produce.So in this study, to decrease the variability which now exists in the elastic modulus results of agricultural produce measured at the macro-scale, measuring and comparison of the

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“…However, it is well known that in bottled wines sealed with cork several problems may occur; these include cork taint, mainly due to 2,4,6-trichloroanisole (TCA), resulting in the rejection of wine by consumers; variability in transmission (i.e. diffusion and permeation) of gases that can contribute to post-bottling oxidation of wine (Giunchi et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

et al. 2019

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Aim: The aim of this project was to identify the characteristic flavor and off-flavor compounds that could be used as potential oxidation markers to establish the quality of the stored wines and to predict the wines’ shelf life employing a mathematical model.Materials and methods: Six mono-varietal Greek white wines (produced by three varieties) were bottled using two types of corks having different oxygen permeability properties. Volatile compounds, resistance to oxidative degradation and total and free-sulfur dioxide content were recorded in all samples. Results were processed using the root cause analysis versus packaging and storage conditions. Additionally, a predictive model has been constructed to estimate the shelf life of the bottled wine.Results: Physicochemical analysis indicated the absence of significant oxidative degradations during the first 7 months. Furthermore, 12-month stored samples showed a significant alteration in their flavor profile. Based on the concentration of the selected oxidation marker (isoamyl-alcohol), the possibility of the bottled product not reaching the end of its shelf life, has been used to quantify the product’s quality. A very successful fit was achieved between mathematical and experimentally obtained data concerning shelf life predictions.Significance and impact of the study: The modeling of the results indicated the importance of cork selection due to the Oxygen Transmission Rate (OTR) values that potentially impact the quality of the wines in time, according to the evolution of the isoamyl-alcohol concentration. For the wine industry, the selection of the appropriate cork according to the wine type is an important consideration.

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Analysis of mechanical properties of cork stoppers and synthetic closures used for wine bottling

Cited by 16 publications

References 13 publications

The cork viewed from the inside

The cork viewed from the inside

The study and comparison of elastic modulus of pineapple fruit in macroscopic and microscopic modes

Preliminary study of flavor compounds as oxidation markers in bottled white wines of Greek origin

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