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Presence of cork-taint responsible compounds in wines and their cork stoppers

Abstract

 Chloroanisoles [2,4-dichloroanisole, 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole and pentachloroanisole], chlorophenols [2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol and pentachlorophenol (PCP)] and guaiacol were detected in red and white cork-tainted bottled wines. These compounds were also found in the cork stoppers from those bottles. A significant correlation was found between TCA in wines and TCA in cork stoppers, and between TCA in wine and intensity of cork taint. At low levels of TCA, the presence of guaiacol or PCP were also found to influence in cork taint.

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Received: 29 November 1999

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Peña-Neira, A., Fernández de Simón, B., García-Vallejo, M. et al. Presence of cork-taint responsible compounds in wines and their cork stoppers. Eur Food Res Technol 211, 257–261 (2000). https://doi.org/10.1007/s002170000193

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  • Key words Wine
  • Cork stoppers
  • Chloroanisoles
  • Chlorophenols
  • Guaiacol