NEW PROCESS FOR TREATING CORK STOPPERS OR PLANKS FOR THE REDUCTION OF STRANGE AROMAS, NAMELY 2,4,6-TRICHOROANISOLE

摘要

The invention relates to a new extraction process, applicable to the elimination of contaminants such as 2,4,6-tricholoroanisole (TCA), that affect sensory characters of bottled wines stoppered with cork. It involves the use of an organic solvent, namely (alcohol/water), vapour mixture that contacts cork stoppers to be treated. Recovery of cork stoppers lost reaches 50 % in terms of TCA levels.