Reactive washing (RW) is a key process for disinfecting, purifying, and bleaching of cork stoppers to seal bottles with alcoholic beverages. Excessively severe treatment conditions deteriorate the surface properties of cork stoppers and must be strictly controlled. In this study, the conventional RW of natural cork stoppers was optimized employing a fractional factorial design. The RW variables (HO and NaOH concentrations, oxidation time, and washing water volume) were correlated with the final ISO brightness of the stoppers. A three-level and four-factor fractional factorial design within the response surface methodology approach allowed a quadratic model to predict the process response, where the HO concentration is the variable with the highest response (ISO brightness), followed by the NaOH concentration. The model obtained was validated, allowing the optimization of the process with savings of 37% in the concentration of HO and 33% in the concentration of NaOH and volume of washing water, without deteriorating the final appearance of the stoppers. In addition, the less severe treatment of stoppers under optimized conditions led to less degradation of their surface, thus favoring the receptivity to functional coatings.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991918PMC
http://dx.doi.org/10.1021/acsomega.1c06209DOI Listing

Publication Analysis

Top Keywords

cork stoppers
16
fractional factorial
12
factorial design
12
reactive washing
8
severe treatment
8
stoppers optimized
8
washing water
8
iso brightness
8
stoppers
7
improving industrial
4

Similar Publications

The microbiota of cork and yellow stain as a model for a new route for the synthesis of chlorophenols and chloroanisoles from the microbial degradation of suberin and/or lignin.

Microbiome

January 2025

Instituto de Investigación de La Viña y El Vino, Escuela de Ingeniería Agraria, Universidad de León, Avenida de Portugal, 41, León, 24009, Spain.

Article Synopsis
  • Cork is primarily used for wine bottle stoppers, but it can contain 2,4,6-trichloroanisole, which causes a musty odor that negatively affects wine quality and leads to financial losses.
  • The presence of yellow stain in cork indicates a degradation linked to higher microbial populations, particularly filamentous fungi that break down lignin, and this microbiota contributes to the formation of chlorophenols and chloroanisoles.
  • Research identified specific fungal and bacterial species associated with yellow stain and demonstrated that certain strains can convert p-hydroxybenzoate into phenol, which can then be chlorinated, potentially leading to the development of 2,4,6-trichlorophenol.
View Article and Find Full Text PDF

The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films' genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films' characteristics.

View Article and Find Full Text PDF

Cork composites are byproducts from wine stopper production, resulting from the agglomeration of cork granules with a thermoset resin. The resulting compound is a versatile and durable material with numerous industrial applications. Due to its unique properties, such as low-density, high-strength, excellent energy absorption, and good thermal and acoustic insulators, cork composites find room for application in demanding industries such as automotive, construction, and aerospace.

View Article and Find Full Text PDF

A Syrah red wine ageing experiment was set up during 24-months and the influence of four micro-agglomerated corks were investigated. Specific phenolic ageing markers were selected and hemi-synthesized: vitisin B, malvidin-ethyl-catechin, and epicatechin-sulfonate. A targeted quantification method of these markers was then developed and validated by using ultra-high performance liquid chromatography - triple quadrupole mass spectrometry (UHPLC-QqQ-MS) operating in MRM (Multiple Reaction Monitoring).

View Article and Find Full Text PDF

Cork taint provides off-odors and changes negatively wine composition. In fact, it is one of the most important causes of discarding bottled wine. 2,4,6-Trichloroanisole (TCA) is the most known molecule responsible of that problem.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!