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System for removing haloanisoles (TCA) and other defective aromas

Funded by:
Operational Groups of the European Association for Innovation (AEI)

System for the elimination of haloanisoles (TCA) and other defective aromas present in corks from the use of adsorbents and biosorbents

The taste or aroma of cork or "cork taint" refers to a defect that can occur in wine and one of the possible sources of contamination are cork stoppers. Currently, there is no technology for the removal of these aromas from corks due to their resistance.

The aim of the project is to develop an innovative system for removing aromas, such as TCA, in corks based on the combination of different adsorbent and biosorbent materials.

This study is an innovative pilot project that is part of the Operational Groups of the European Association for Innovation (AEI) in the field of agricultural productivity and sustainability. The current project integrates five relevant companies in the Catalan cork sector Francisco Oller SA (who will act as leader), deMaria Taps SL, J. Vigas SA, Tapones y especialidades de corcho, SA (TESA) and Joan Costa Quer SA

 

 

 

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