Structure et propriétés du liège, regard nouveau sur un matériau d’emballage traditionnel

Abstract : Nowadays, cork is still the most used material to seal wine bottles. Although this material is used for centuries, its properties are not yet completely understood. New techniques such as X ray tomography allow us to bring a new look on this traditional material. The internal structure of cork stopper is now accessible and results helped to determine the limiting step of the oxygen transfer through this one. The study of mechanical properties emphasized the importance for cork industries and wine makers to control the temperature and relative humidity of the cork stopper before bottling. Finally, the role of the interface between the stopper and the glass bottleneck was investigated. This interface seems to govern the oxygen transfer from the surrounding atmosphere to the wine, for the experimental conditions studied (English)
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Article dans une revue
IAA La revue des industries agroalimentaires, PPI, 2017, pp.32-35
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01613521
Contributeur : Pam - Université de Bourgogne <>
Soumis le : lundi 9 octobre 2017 - 16:54:09
Dernière modification le : vendredi 8 juin 2018 - 14:50:26

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  • HAL Id : hal-01613521, version 1

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Aurélie Lagorce-Tachon, Regis Gougeon, Frédéric Debeaufort, Jean Pierre Bellat, Thomas Karbowiak. Structure et propriétés du liège, regard nouveau sur un matériau d’emballage traditionnel. IAA La revue des industries agroalimentaires, PPI, 2017, pp.32-35. 〈hal-01613521〉

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