The general objective of the project is the realization of an experimental design of an equipment for the differential detection of cork aromas in natural corks and sparkling wine corks.

The proposed system is based on a technology for the detection of volatile organic compounds and haloanisoles at very low concentration levels and with a non-destructive system by the cap. The use of this innovative system will allow detecting the presence of these aromas and separating the affected samples from the production chain.

Project financed by: ACCIÓ.