METHOD TO REMOVE THE CORK TASTE AND ANOMALOUS SMELLS OF CORK MATERIALS

Title:

METHOD TO REMOVE THE CORK TASTE AND ANOMALOUS SMELLS OF CORK MATERIALS

Document Type and Number:

WIPO Patent Application WO2001041989

Kind Code:

A3

Abstract:

The studies that face the problem linked to the cork taste are numerous. The cause of such anomaly, that several times is possible to find in the bottled wine, is to ascribe to the use of corks obtained from cork material attacked by micro-organisms of fungin nature. The action of such micro-organisms leads to the formation, in cork materials, of the trichloro-anisol and other substances responsible for the cork taste and possible anomalous smells. We suggest a physical chemical method completely innovatory for the materials to treat and the firms of the area. The operative technology, extremely simple makes use of an aqueous suspension of activated carbon obtained from carbons of coconut smells. The use of the above shown suspension in the washing of the cork materials leads to the removal of the cork taste and other possible anomalous smells from the same.

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Inventors:

CIONI GIUSEPPE ANTONIO (IT)

Application Number:

PCT/IT2000/000507

Publication Date:

January 24, 2002

Filing Date:

December 07, 2000

Export Citation:

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Assignee:

CADINU TONINO (IT)
CIONI GIUSEPPE ANTONIO (IT)

International Classes:

B27K7/00; B67B1/03; (IPC1-7): B27K7/00; B67B1/03

Foreign References:

US4585753A

1986-04-29

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