Analysis of off-flavors in cork and polyethylene bottles through direct thermal desorption

American Laboratory

Volumn 29, Issue 7, 1997, Pages 22-27

  Hoffmann, Andreas ^a   Sponholz, Wolfrüdiger ^b  

^a Gerstel GmbH   (Germany)

^b Forschungsanstalt Geisenheim   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 2042428389     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (6)

1. Neidleman SL, Geigert J. Biohalogenation: principles, basic roles and applications. Chichester, U.K.: Ellis Harwood, 1986.
2. Nicholson DK, Woods SL, Istok JD, Peek DC. Reductive dechlorination of chlorophenols by a pentachlorophenol acclimated methanogenic consortium. Appl Environ Miciobiol 1992; 58:2280-6.
3. Ballschmitter K, Unglert C, Heizmann P. Bildung von Chlorophenolen durch mikrobielle Umwandlung von Chlorbenzolen. Angew Chemie 1977; 89:680-1.
4. Tanner H, Zanier C, Buser HR. 2,4,6-Trichloroamsol: eine dominierende Komponente des Korkgeschmackes. Schweiz Z Obst-u Weinbau 1981; 117:97-103.
5. Sponholz WR, Muno H. Corkiness - a microbiological problem? In: Il Sughero in Enologia Atti Del 5° Simposio Int. Instituto di Enologia Universita Cattolica Del Sacro Cuore Piacenza, Pavia, Italy: Chiriotti Editori: Pinerlo 1993:100 6.
6. Sponholz WR, Muno H. Der Korkton - ein mikrobiologisches problem? Vitic Enol Sci 1994; 49:17-22.