Purification plant

Industrial cleaning of cork

• Cork is a natural polymer foam (based on the substance suberin) and has been used for centuries for closing of bottles
• Secondary metabolic products of fungal and bacterial infections in cork are responsible for the typical cork taste in wine
• The most unpleasant substance that is responsible for the loss of quality of the wine is 2,4,6 trichloroanisole (TCA)
• Wine specialists can detect already 2 ng / l of this substance in the wine
• The existing methods typically achieve a reduction of 70 % TCA
• Supercritical CO₂ can reduce the TCA content below the measurable limit, currently at 0.2 ng / l

Location