| 摘要 |
<p>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.</p> |
