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La membrane inerte à perméabilité sélective à l’oxygène de
ProCork mise à l'épreuve
par quinze experts en analyse sensorielle
Molecular analyses have been performed by GC-TofMS on two bottles of the same 10-years old red wine (a 2009 Fronsac from Chateau de la Dauphine): a bottle closed with a cork coated with the Procork membrane and a control bottle closed with a simple cork. The objective of the study was to compare the chemical composition of both wines.
This study showed that no additional chemical compounds are released from the membrane into the wine. It thus confirmed the chemical inertness of the Procork membrane towards this red wine.
Focusing on the wine oxidation chemical markers acetaldehyde, acetic acid and ethyl acetate we
showed that the Procork wine contains lower concentrations of those oxidation compounds. All those three markers are known to negatively impact the wine flavor imparting respectively metallic/pungent, vinegar/sour, solvent/nail polish remover notes.
We can assume the Procork membrane applied on the cork impacts cork porosity and oxygen supply to the wine, leading to lower concentrations of oxidation markers into the wine.
Contact: Dr Gregor Christie
Ave Santiago 84
Rio Meao Portugal www.procorktech.com