METHOD FOR REMOVING VARIOUS UNDESIRABLE COMPOUNDS FROM CORK

摘要

Method for removing various undesirable compounds from cork and, especially, compounds that are responsible for undesirable flavours and/or odours, such as fenolic compounds or anisol derivatives, which is characterized in that it comprises maintaining the cork to be treated at a pressure of between 64 and 450 bar, a temperature of between 27°C and 90°C and doing so for a period of time of less than 60 minutes, solely in contact with a dense gas, without cosolvents or additional coagulant substances other than said dense gas.