HIGHLIGHTS
- who: Joana Azevedo et al. from the (UNIVERSITY) have published the research work: Cork, a Natural Choice to Wine?, in the Journal: Foods 2022, 11, 2638. of /2022/
- what: The aim of this review is to discuss the impact of cork stoppers on wine's physical-chemical and sensorial properties during ageing in bottles. The aim of all of these studies is to identify and quantify the compounds that pass from cork into wine. It is possible that hydrolysable tannins could be underestimated and unidentified since this study was focused on low molecular weight polyphenols . . .
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