Cork taint in wine: Scientific knowledge and public perception - A critical review

Critical Reviews in Microbiology

Volumn 26, Issue 3, 2000, Pages 147-162

  Silva Pereira, C ^a   Figueiredo Marques, J J ^a,b   San Romao M V ^a,c  

^a INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^b Estacao Agronomica Nacional   (Portugal)

^c Estacao Vitivinicola Nacional   (Portugal)

Author keywords

Chemical compounds; Chloroanisol; Cork taint; Molds

Indexed keywords

ANISOLE DERIVATIVE;

FLAVOR; FUNGUS GROWTH; GROWTH INHIBITION; INDUSTRY; MOULD; NONHUMAN; PRIORITY JOURNAL; QUALITY CONTROL; REVIEW; WINE;

FUNGI;

EID: 0033783629     PISSN: 1040841X     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408410008984174     Document Type: Review

References (82)

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2. Microbiology and chemistry of cork taints in wine
3. The cork production in Portugal
4. Gouts de bouchon: Le point sur les origines et les recherches
5. Foreign and undesirable flavors in wine
6. Les Moisissures des Bouchons
7. Occurrence and growth of lactic acid bacteria in wine: A review
8. Les substances volatiles susceptibles d'etre cedees au vin par le bouchon de liege
9. Incidence des microorganismes du liege sur les alterations olfatives du vin
10. Geosmin from microorganisms in trans-1,10-dimethyl-trans-9-decalol
11. Volatile substances from Actinomycetes: Their role in the odor pollution of water
12. Volatile flavor compounds produced by molds of Aspergillus, Penicillium and Fungi imperfecti
13. Simple phenol and phenolic compounds in food flavor
14. Identification of the pre-dominant volatile compounds produced by Aspergillus flavus
15. Volatile substances from Actinomycetes: Their role in the odor pollution of water
16. The microbiology and taints of cork and oak
17. Zur analytischen differenzierung von Muffton und Korkgesmack in Weinen
18. A propos du gout du bouchon
19. Incidence des composes volatils issus du liege sur le 'gout de bouchon' des vins
20. Explications biochimiques et metaboliques de la confusion entre gout de bouchon et gout de moisi
21. Compounds responsible for cork taint
22. Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine
23. L'origine des gouts de moisi
24. Chloroanisoles as a cause of musty taint in chickens and their microbiological formation from chlorophenols in broiler house liters
25. Contamination of dried fruits by 2,4,6-trichloroanisole and 2,3,4,6-tetrachloroanisole absorbed from packaging materials
26. Analytical investigation of Rio off-flavor in green coffee
27. Nature et origine des odeurs de 'moisi' dans les caves. Incidences sur la contamination des vins
28. O-methylation of chlorinated phenols in the genus Rhodococcus
29. Environmental chemistry of pentachlorophenol
30. Microbiology of wine corks
31. Fungi isolated from packaging materials: Their role in the production of 2,4,6-trichloroanisole
32. Role of Chrysonilia sitophila on the quality for cork stoppers for sealing wine bottles
33. Effects of pentachlorophenol and some its known and possible metabolites on Fungi
34. Degradation of 2,4,6-Trichlorophenol by Azotobacter sp. strain GP1
35. Potential for thermophilic (50°C) anaerobic dechlorination of pentachlorophenol in different ecosystems
36. In vivo levels of chlorinated hydroquinones in pentachlorophenol-degrading bacterium
37. Role of mycelium and extracellular protein in the biodegradation of 2,4,6-trichlorophenol by Phanerochaete chrysosporium
38. Unspecific degradation of halogenated phenols by the soil fungus Penicillium frequentans Bi 7/2
39. Research on compounds responsible for cork taint in cognacs
40. Amending for the ninth time directive 76/769/EEC on the approximation of the laws, regulations and administrative provisions of the Member States relating to restrictions on the marketing and use of certain dangerous substances and preparations
41. Packaging material as source of taints
42. Significant biogenesis of chlorinated aromatic by Fungi in natural environments
43. 2,4,6-Trichloroanisole and cork production
44. Qualidade de processamento da cortica
45. Verde da cortica
46. Zur Entstehung des Kortons in Wein und dessen Verhinderung durch die Behandlung der Flaschenkorken mit ionisierender Strahlung
47. New trends in cork treatment and technology
48. A survey of chemicals causing taints and off-flavors in food
49. Fate of pentachlorophenokl-14C in soil under controlled conditions
50. The air spora of a Portuguese cork factory
51. Mycobiota in Portuguese 'normal' and green' cork throughout the manufacturing process of stoppers
52. Quelques moisissures d' alterations de bouchons de champagne
53. La mycoflore des bouchon de liege. Son evolution au contact du vin, consequences possibles du metabolisme des moisissures
54. Controle microbiologique des bouchons. Bouchons steriles. Conditions de conservation des bouchons
55. Cork stoppers industry: Mold colonisation and environment
56. Microbiota diversity in cork stopper industry
57. Inactivation thermique de la microflore dans les bouchons de liege
58. Inactivation of wine cork microflora by a commercial sulphur dioxide treatment
59. Controle microbiologique des bouchos. Bouchons steriles. Conditions de conservation des bouchons
60. Cork-borne bacteria and yeasts as potential producers of off-flavors in wine
61. Cork resistance to fungal attacks
62. Influence of Chrysonilia sitophila development on the cork slabs on the cork stoppers quality
63. Formation of off-flavors due to microbiological and enzymatic action
64. Cork - Unique raw-material. Production of cork stoppers and its quality control. Relevant aspects
65. Shipping container floors: A potential source of chloroanisole contamination in packaged dried fruit
66. Contamination des bouchons par les produits de traitments de palletes de stockage des bouchons
67. Corkiness - A microbiological problem?
68. Uber die bestimung der chloroanisole in Wein und in Korktopfen
69. Taints - Causes and prevention
70. Recherche des composes responsables du gout de bouchon dans les cognacs