CORK POWDER AS BEVERAGE FINING AGENT, PREPARATION METHOD AND USE THEREOF
申请人:Universidade de Trás-os-Montes e Alto Douro
公开号:EP3724312A1
公开(公告)日:2020-10-21
[EN] METHODS FOR PREPARATION OF MOLECULARLY IMPRINTED POLYMERS FOR WINE EXTRACTION<br/>[FR] PROCÉDÉS POUR LA PRÉPARATION DE POLYMÈRES À EMPREINTE MOLÉCULAIRE POUR L'EXTRACTION DE VIN
申请人:DARTMOUTH COLLEGE
公开号:WO2014062632A1
公开(公告)日:2014-04-24
Disclosed herein are compositions of, synthesis methods and methods of use for improved molecularly imprinted polymers useful for extracting target molecule compounds of wine.
[EN] CORK POWDER AS BEVERAGE FINING AGENT, PREPARATION METHOD AND USE THEREOF<br/>[FR] POUDRE DE LIÈGE EN TANT QU'AGENT D'AFFINAGE DE BOISSON, PROCÉDÉ DE PRÉPARATION ET UTILISATION CORRESPONDANTS
申请人:UNIV DE TRAS OS MONTES E ALTO DOURO
公开号:WO2019116344A1
公开(公告)日:2019-06-20
The present application is related to a process for preparing and enhancing cork powder for the fining operation of beverages. The process involves the use of cork powder having a particle size smaller than or equal to 5 mm which undergoes pre-treatment to remove solvent-soluble extractives. The resulting cork powder is immersed in impregnation solvent and vacuum is consecutively applied and removed. The cork powder obtained by this process enables the removal of the aroma defects of beverages resulting from undesirable aroma compounds when present at levels exceeding the smell detection threshold, without significantly altering the quality of the beverage.