Wine absorption by cork stoppers
Keywords:
CORK, STOPPERS, RED WINES, ABSORPTION, FLUID MECHANICS, DIFFUSION, HYGROSCOPICITY
Abstract
To evaluate the magnitude of wine absorption by cork under conditions as close to reality as possible and its evolution in time, ready-to-use natural cork stoppers and "1+1" cork stoppers were used to close bottles filled with red wine. Stoppers were removed after 3, 6, 12 and 24 months of contact to determine absorption of liquid and liquid progression along the lateral surface of the cork stopper.Variation of absorption with contact time was studied by adjusting the model Absorption = a square root of t(R2 : 82.19 - 93.63%). A scheme of the evolution of wine absorption with time is proposed, differentiating liquid flow along cork-glass interface, diffusion in cell walls and liquid flow through the cell lumens. In conditions of use, a value of 4.48 x 10E-13 square m/s was obtained for non-radial diffusion coefficient (D).Downloads
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Published
2008-12-01
How to Cite
González-Adrados, J., González-Hernández, F., García de Ceca, J., Cáceres-Esteban, M., & García-Vallejo, M. (2008). Wine absorption by cork stoppers. Spanish Journal of Agricultural Research, 6(4), 645-649. https://doi.org/10.5424/sjar/2008064-356
Issue
Section
Food science and technology
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