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Determination of industrially viable techniques for the prevention and minimization of microorganisms and chemical compounds responsible for sensory deviations in corks

Funded by:
This project has been promoted by AECORK and carried out by the associated companies, the University of Girona and ICSuro.

The aim of the project was to define prevention actions to avoid the appearance of sensory deviations during the different manufacturing processes of cork stoppers; determine the state of the art of TCA removal techniques and propose new ones; formation of a tasting panel with company technicians in order to identify sensory deviations in cork samples.