PROJECTS
Purification plant
Industrial cleaning of cork
- Cork is a natural polymer foam (based on the substance suberin) and has been used for centuries for closing of bottles
- Secondary metabolic products of fungal and bacterial infections in cork are responsible for the typical cork taste in wine
- The most unpleasant substance that is responsible for the loss of quality of the wine is 2,4,6 trichloroanisole (TCA)
- Wine specialists can detect already 2 ng / l of this substance in the wine
- The existing methods typically achieve a reduction of 70 % TCA
- Supercritical CO2 can reduce the TCA content below the measurable limit, currently at 0.2 ng / l
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