caa a22 4500 463156080 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0461-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0461-3 Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers [Elektronische Daten] [Panagiotis Vlachos, Adamantia Kampioti, Michael Kornaros, Gerasimos Lyberatos] Cork taint, one of the most known off-flavours in wine, is usually attributed to the presence of the aromatic compound 2,4,6-trichloroanisole (2,4,6-TCA) in cork stoppers made from the bark of the cork oak, Quercus suber. There are many major chemical/biochemical pathways through which 2,4,6-TCA can be formed during cork production. The estimated incidence of cork-tainted wine bottles ranges from 2-to 7%, costing global wine industry approximately US$ 10 billion annually. During this study, a laboratory-scale system was designed and constructed, to efficiently treat cork bark and stopper samples using ozone and/or other sterilizing gases, such as steam, via sequential application of pulsed vacuum-pressure cycles. The developed physicochemical processes were studied and evaluated in order to achieve both sterilization conditions and 2,4,6-TCA removal without affecting the mechanical and bottling properties of cork. According to the results, the application of ozone alone seems to be a promising treatment method for cork barks. However, the pulsed treatment ensures both sufficient removal (99%) of both bacteria and moulds from cork stoppers when combined with ozone or steam and satisfactory deodorization of cork stoppers achieving high percentages (90%) of 2,4,6-TCA removal when combined with steam. The operating cost of each alternative process (plain or pulsed, with or without ozone and/or steam) was estimated and compared, in laboratory scale, for the selection of the most efficient process, taking into account technicoeconomical aspects. Springer-Verlag, 2006 Wine nationallicence Cork stoppers nationallicence Cork barks nationallicence Cork taint nationallicence 2,4,6-Trichloroanisole nationallicence Sterilization nationallicence Deodorization nationallicence Vlachos Panagiotis Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut Kampioti Adamantia Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut Kornaros Michael Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut Lyberatos Gerasimos Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 653-663 1438-2377 225:5-6<653 2007 225 217 https://doi.org/10.1007/s00217-006-0461-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0461-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Vlachos Panagiotis Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut NATIONALLICENCE 700 1- Kampioti Adamantia Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut NATIONALLICENCE 700 1- Kornaros Michael Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut NATIONALLICENCE 700 1- Lyberatos Gerasimos Laboratory of Biochemical Engineering & Environmental Technology, Department of Chemical Engineering, University of Patras, 1 Karatheodori st., 26500, Patras, Greece aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 653-663 1438-2377 225:5-6<653 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer