文章基本信息

标题：Hydrogen Peroxyde and Chlore Applications in Corks
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作者：R. Ertan Anlı
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2001
卷号：26
期号：6
出版社：Association of Food Technology, Turkey
摘要：Corkinnes is one of the biggest problems on the wine technology. The growth of molds on cork can form TCA from TCP by microbial methylation. The occurrence of some chlorophenols (trichlolophenols, tetrachlorophenols and pentachlorophenols) on corkwood by contamination and the microbiological transformation of those phenols to the anisole (mainly 2,5,6 trichloroanisol) caused the corkinnes. In this study the application of chloride and hydrogen peroxide were compared by their roles on the cork problems.