1. Proceedings
  2. I3M
  3. 2020
  4. EMSS
  5. 10.46354/i3m.2020.emss.056

Influence of Steam Cleaning Processes on the Geometry of Finished Cork Stoppers

  • a Francisco J. Flor ,
  • b Emilio Jiménez ,
  • c Eduardo Martínez ,
  • d Julio Blanco
  • a,c,d Department of Mechanical Engineering, University of La Rioja, Av. de la Paz, 93, 26006 Logroño, Spain
  • b Department of Electrical Engineering, University of La Rioja, Av. de la Paz, 93, 26006 Logroño, Spain
Cite as
Flor F.J., Jiménez E., Martínez E., Blanco J. (2020). Influence of Steam Cleaning Processes on the Geometry of Finished Cork Stoppers. Proceedings of the 32nd European Modeling & Simulation Symposium (EMSS 2020), pp. 387-392. DOI: https://doi.org/10.46354/i3m.2020.emss.056

Abstract

Over the centuries, cork stoppers have become the most widely used closure for still and sparkling wines. The cork presents great advantages among which stand out its lightness, flexibility and capacity to allow the passage of gases, but it also presents problems derived from its heterogeneity and its capacity to absorb and transmit the cork transmits harmful aromas to the bottled wine. These aromas include 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) associated with wet cardboard and mould aromas. Numerous treatments have been developed to reduce and eliminate trichloroanisole content in corks, many of which are associated with the combined effect of steam, time, temperature and pressure. In the present study, different treatments were tested on cork stoppers in order to determine the influence of these treatments on the geometry of the stopper, as well as the limits of application of each of these parameters in the finished stoppers.

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