Recently, French Sabate cork manufacturer and France Atomic Energy Commission jointly carried out a cork stopper supercritical CO2 TCA (trichloroethane) extraction technology research.
This method is to wash the cork in the high-pressure carbon dioxide liquid to extract the TCA. The extraction process does not use any chemical substances, so it has the characteristics of environmental protection and pollution-free, and does not change the chemical and physical properties of the cork stopper. This technique has been used to remove caffeine from coffee beans. However, according to Sabate company sources, the operating costs of this technology will be high.
So far, the use of cork stoppers in wine is still quite extensive, but the problem of cork contamination has always been a problem that plagues wineries and cork stoppers. Many people think that the TCA in cork stoppers is the culprit that caused this problem. For this reason, people started a fierce debate. Some so-called experts appealed for threaded caps, while others defended cork stoppers with a romantic tradition of cork stoppers, and brewers fell into a dilemma.
The undertaker of the new technology research, France Sabate liquor sealing plug manufacturing company after 60 years of cork production and sales practices, proves that permeability is a factor that affects the quality of most wines, and has not been highly valued. . The primary purpose of this study is to test the new technology of TCA's supercritical CO2 TCA (trichloroethane) extraction in cork stoppers and existing products that have entered a wide range of commercial applications to meet market demand for newer and better products. Demand.
Sabate found that TCA in cork stoppers can adversely affect wines; different sealing plugs can react differently with different types of wines; this can be used to remove 2,4,6-TCA from cork stoppers. Technology can improve the sensory index of wine. Two wine research institutes in the United States and the United Kingdom have also learned that the leakage of controlled seals can improve the quality of early consumption wines. The US research team has also drafted a new draft to provide a wine tasting and analysis. Benchmarks make it easier to perform sensory evaluations on wine. In the study, objective and experienced wine tasters were invited to evaluate the wine. The wine tasting method without wine labels was used to test the wine. Ten wines were limited at a time to prevent fatigue.
The experiment was conducted at the ETS laboratory in St. Helena, California from January to October 2002. It is a laboratory with world-class wine experts. The experimental team analyzed the red wine and the white wine respectively, and each wine was sealed with a synthetic cork and a threaded cap without TCA. A Stelvin threaded cap was used as a control. Sabate produces three different kinds of cork stoppers, each with different permeability. Among them, the TCA content of Altec Cork stoppers was limited to 3ng/l or less, and performed well in this test.
An interesting finding was that among all tasters, a considerable portion of people tasted wine samples that were contaminated with TCA, including wine samples that were capped with threaded caps. And, in fact, although the TCA content of the wine samples tested was below the detection limit, the sample capped with a screw cap was more contaminated with TCA than the wine sample sealed with a cork stopper.
Without a perfect sealing cap for every wine, manufacturers need to step into the market for better solutions. Low-permeability sealing caps that can bring organoleptic styles to red wines may not be the most suitable for white wines such as race beauty, because within a certain limit, high permeability is beneficial to the senses of these white wines. quality.
This method is to wash the cork in the high-pressure carbon dioxide liquid to extract the TCA. The extraction process does not use any chemical substances, so it has the characteristics of environmental protection and pollution-free, and does not change the chemical and physical properties of the cork stopper. This technique has been used to remove caffeine from coffee beans. However, according to Sabate company sources, the operating costs of this technology will be high.
So far, the use of cork stoppers in wine is still quite extensive, but the problem of cork contamination has always been a problem that plagues wineries and cork stoppers. Many people think that the TCA in cork stoppers is the culprit that caused this problem. For this reason, people started a fierce debate. Some so-called experts appealed for threaded caps, while others defended cork stoppers with a romantic tradition of cork stoppers, and brewers fell into a dilemma.
The undertaker of the new technology research, France Sabate liquor sealing plug manufacturing company after 60 years of cork production and sales practices, proves that permeability is a factor that affects the quality of most wines, and has not been highly valued. . The primary purpose of this study is to test the new technology of TCA's supercritical CO2 TCA (trichloroethane) extraction in cork stoppers and existing products that have entered a wide range of commercial applications to meet market demand for newer and better products. Demand.
Sabate found that TCA in cork stoppers can adversely affect wines; different sealing plugs can react differently with different types of wines; this can be used to remove 2,4,6-TCA from cork stoppers. Technology can improve the sensory index of wine. Two wine research institutes in the United States and the United Kingdom have also learned that the leakage of controlled seals can improve the quality of early consumption wines. The US research team has also drafted a new draft to provide a wine tasting and analysis. Benchmarks make it easier to perform sensory evaluations on wine. In the study, objective and experienced wine tasters were invited to evaluate the wine. The wine tasting method without wine labels was used to test the wine. Ten wines were limited at a time to prevent fatigue.
The experiment was conducted at the ETS laboratory in St. Helena, California from January to October 2002. It is a laboratory with world-class wine experts. The experimental team analyzed the red wine and the white wine respectively, and each wine was sealed with a synthetic cork and a threaded cap without TCA. A Stelvin threaded cap was used as a control. Sabate produces three different kinds of cork stoppers, each with different permeability. Among them, the TCA content of Altec Cork stoppers was limited to 3ng/l or less, and performed well in this test.
An interesting finding was that among all tasters, a considerable portion of people tasted wine samples that were contaminated with TCA, including wine samples that were capped with threaded caps. And, in fact, although the TCA content of the wine samples tested was below the detection limit, the sample capped with a screw cap was more contaminated with TCA than the wine sample sealed with a cork stopper.
Without a perfect sealing cap for every wine, manufacturers need to step into the market for better solutions. Low-permeability sealing caps that can bring organoleptic styles to red wines may not be the most suitable for white wines such as race beauty, because within a certain limit, high permeability is beneficial to the senses of these white wines. quality.
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