dr. christian e. butzke associate professor of enology ...associate professor of enology department...
TRANSCRIPT
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Dr. Christian E. BUTZKEAssociate Professor of EnologyDepartment of Food Science
PURDUE [email protected] 1-765-494-6500 www.purdue.edu
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IntroductionTCA History and StatisticsTCA Formation Manufacturing Process AnalysisTCA PreventionTCA Thresholds and Sub-ThresholdsCork Quality ControlTCA Analyses in Wine and CorksOxygen Permeability and Gas ExchangePersonal Outlook on TCA and Closures
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Mi 11ma Visita a Cataluña(desde 1967)
Palma de Mallorca, 1993
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Robert Mondavi Robert Mondavi
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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1904 Lefebre et al: “Goût de Bouchon”1981 Tanner et al: TCA identified as cork taint1990 Simpson et al: TCA formation revealed1996 Butzke et al: TCA threshold variation1997 Butzke et al: SPME GS/MS-SIM for TCA1998 Butzke et al: Cork Sensory Quality Manual1998 Butzke et al: Automated SPME for TCA2000 Butzke et al: Supercritical CO2 Extraction 2002 Butzke et al: Sub-threshold TCA in wine2005 Butzke et al: ASEV “Science of Closure”
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1996 Butzke et al: TCA threshold variation1997 Butzke et al: SPME GS/MS-SIM for TCA1998 Butzke et al: Cork Sensory Quality Manual1998 Butzke et al: Automated SPME for TCA2000 Butzke et al: Supercritical CO2 Extraction 2002 Butzke et al: Sub-threshold TCA in wine2005 Butzke et al: ASEV “Science of Closure”
All for € 2500!
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Cl
Cl
Cl
OCH3
2,4,6-TriChloroAnisole
= Musty Taint
AWRI: 80+% of tainted wines
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Producción De Vino
Gallons x 1000
010002000300040005000600070008000
1990 2000 2005
El MundoEuropaEspañaEEUU
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Producción De Vino
Gallons x 1000
4500
5000
5500
6000
6500
7000
7500
8000
1990 2000 2005
El MundoEuropa
-8%
-18%
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Producción De Vino
%
0102030405060708090
100
1981 2004
Tapónes decorchoROTE
-17%
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¿Dirección De la Industria Del Corcho 1981-2005?
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Stopper Imports 800 million/year
Import Value of Corks $100 million/year
Cork Taint Rate 1 - 8%
Tainted Wine $100 - 800 million/year
Total Cost $200 - 900 million/year
EEUU Cork Statistics
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Cork Taint Formation
Penta/Tetra-Chlorophenol
Lignin Phenol
Chloroanisole
ChloroanisoleChlorophenol
MethylationChlorination
Lignin Phenol ChloroanisoleAnisole
Methylation Chlorination
Methylation
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Cork Taint Formation
Tri-Bromophenol
Lignin Phenol
Bromoanisole
BromoanisoleBromophenol
MethylationBromination
Lignin Phenol BromoanisoleAnisole
Methylation Bromination
Methylation
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Cork Taint Formation
Tri-Chatophenol
Lignin Phenol
Chatoanisole
ChatoanisoleChatophenol
MethylationChatonnetization
Lignin Phenol ChatoanisoleAnisole
Methylation Chatonnetization
Methylation
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Cork Taint Formation
Tri-Iodophenol
Lignin Phenol
Iodoanisole
IodoanisoleIodophenol
MethylationIodination
Lignin Phenol IodoanisoleAnisole
Methylation Iodination
Methylation
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TCA Formation
Always 3 circumstances:
• Phenolic Material Wood
• Chlorination Chlorine
• Methylation Mold
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Soil exposure
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Storage Post-Harvest
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Storage Post-Boiling
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Punching out
Moldy strips
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Post-Processing Storage
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Post-Processing Storage
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(Post-) ShipmentStorage
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TCA Formation Critical Processing Points
Air pollution/herbicide use in forestStorage in forestMold growth after boilingCross-contamination during punchingBleaching (hypochlorite still in use?!)Rinsing (Clorine residues, water quality)Cross-contamination during/after dryingMoisture level post-processingShipping/storage conditions
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¿Dirección De la Industria Del Corcho 1981-2005?
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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AutoclavingSulfur DioxideEthylen DioxidePlastic CoatingsUV LightGamma RadiationMicrowavesBeta RadiationEnzymesAntibioticsSymbios (?)Dream Taste (“Ionic Filteration”?)
Anti-TCA Techniques1995-2005
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Penetration 4 cm?
Vegetative cells, D12?
Mold spores?
Methylation enzymes?
TCA molecule?
Accelerated Electron Beam(Beta Radiation)
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Accelerated Electron Beam(Beta Radiation)
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(Post-) ShipmentStorage
en California
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TCA in the Winery?
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TCA in the Winery?
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TCA in the Winery?
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TCA in the Winery?
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TCA in the Winery
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TCA in the Winery?
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TCA in the Winery?
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TCA in the Winery?
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TCA in the Winery?
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Rehydration
Ideal cork moisture: 5.5 - 8%• > 8% mold growth• < 5.5% reduced recuperation
Raw cork shipped < 5.5%• Rehydration: ozonated (O3) water
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¡Una Vieja Advertencia!
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Comparison of 2,4,6-TCA Sensitivity inExperienced vs Inexperienced Subjects
0
1
2
3
4
5
6
71.
0
2.5
5.0
10 25 50 75 100
250
500
750
1000
2500
5000
7500
1000
0
2500
0
Concentration (ng/L)
Freq
uenc
y
2 2 2
6
3 3
1 1
3
ExperiencedPanelists (n=23)
1
2
1
4
2
1
2
1 1
InexperiencedPanelists (n=15)
TCA Sensory Thresholds Variation: 1 - 25,000 ng/L
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Sub-threshold TCA
Detection Threshold
≈ ½ Recognition Threshold
=>Reduced varietal aroma noticeable at0.5 ng/L for experienced tasters
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Wine Magazines & Cork Taint
Wine Spectator March 2004
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Corks Problems
Taint
Oxidation
Leaking/Seepage
Irremovable Corks
Pushed-out Corks
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• Sampling Procedures• Case Study• Taste Panel Evaluation• Taste Panel Training
UC Davis CorkSensory QC Manual
Butzke & Suprenant
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• Testing every wine stopper economically impossible
• Method based on testing 50 corks in 10,000
• Testing method measures ‘releasable TCA‘
• 50 corks are soaked for 24 h in white wine with 10% alc
• Chemical TCA analysis of the group soak as low as 1 ng/L
• Group soaks reflect the average gained by individual soak
Cork QC Manual: 7 years later
“Amorim has introduced
sophisticated QC procedures”
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¿Dirección De la Industria Del Corcho 1981-2005?
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Butzke & EbelerCork Research
SensorySensoryQCQC
SamplingSamplingProceduresProcedures
SPME/GCSPME/GC--MSMSTaint AnalysisTaint Analysis
SFE/ELISASFE/ELISATCA AnalysisTCA Analysis
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Solid Phase Micro Extraction
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SPME/GC-MSextracted ionchromatogram with stable isotope 2H5-TCA*as internal standard.
SPME
Limit of detection: 0.5 ng/L
*Courtesy ofDr. Mark Sefton, AWRI
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Pressure(atm)
350 S O SUPERCRITICAL 300 L I FLUID 250 D LIQUID
200
150
50 Sublimation GAS Line 0
-60 -40 -20 0 20 40 60 80 (°C)
Pc=74.8atm Tc = 31.1°C
Phase (pressure-temperature) diagram for CO2 : CP= critical point, TP= triple point, Pc= critical pressure, Tc= critical temperature.
Supercritical Fluid Extraction
Super-criticalCO2
Goal• Rapid, sensitive, 'solventless’
method to quantitativelyextract TCA from corks
Application• Study transfer of TCA
from cork to wine• Determine TCA concentration
gradients within a cork• Determine source of TCA in
tainted corks and wines• Eliminate TCA from cork
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Oven with extraction vessel (cell) Solvent Bottle Nitrogen
Solvent pump pump Restrictor SFE CO2 Cryogenic Trap Cooling CO2 Collection vial
Supercritical Fluid Extraction
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Method Development• CO2 density of 0.837 g/mL (250 atm, 50°C)
provides optimal extraction efficiency
Spiked Samples• 98% of spiked recovery of ground cork• Limit of Detection: 5 ng• Limit of Quantitation: 10 ng
Analysis of 'Corked' Retail Wines• 200 to 2100 ng TCA per gram of cork
Supercritical Fluid Extraction
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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Oxygen Permeability of Corks
00.10.20.30.40.50.60.70.80.9
1
0.001 0.01 0.1 1 10
Permeability (CC O2 /Closure/Day)
Frac
tion
of
Clos
ures
(c
umul
ativ
e)
Synthetic Corks
Bark Corks
© Richard Gibson, Scorpex.net
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Closure Testing - Mocon
© Richard Gibson, Scorpex.net
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Oxygen Permeability of Corks
1000-fold variation in natural corks!
⇒ unpredictable “breathing” of winethrough the cork
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Corks and Bottle Aging
New 60 Years25 Years3 Years
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¡ Sideways !
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The Physics of Wine Bottle Closures
Professor Roger BoultonDepartment of Viticulture and Enology
University of CaliforniaDavis, CA 95616-8749
Presented atAmerican Society for Enology and Viticulture
56th Annual Meeting, Seattle, WA
ASEV Science of Closures Seminar24th June 2005
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Permeation– Pressure driven
Diffusion– Concentration driven
Fick’s Lawdn/dt = Deff[Ci –C0] / L
Henry’s LawKH = [C]i / Pi
Darcy’s LawdV/dt = k A [Pi-P0] / L / μ
2 Fenómenos
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Permeation– Pressure driven
Henry’s LawKH = [C]i / Pi
Darcy’s LawdV/dt = k A [Pi-P0] / L / μ
Diffusion– Concentration driven
Fick’s Lawdn/dt = Deff[Ci –C0] / L
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Permeation– Due to Pressure Difference, Pi – Po
– Headspace P exponential with Temperature– Independent of Concentration Gradient
Diffusion– Due to Concentration Difference, [Ci] – [Co] – Affected weakly by Temperature– Independent of Pressure Gradients
Permeation vs Diffusion
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Darcy’s LawPermeation
k A ΔPµ L
k PermeabilityΔP Pressure DifferenceA Flow AreaL Depth of Mediumµ Viscosity
Fick’s LawDiffusion
- D (Ci – Co)L
J Molecular FluxD Molecular DiffusivityCi Inside ConcentrationCo Outside ConcentrationL Diffusion length
Permeation vs Diffusion
J = q =
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Flow Through Porous Media(e.g. Cork)
• Gas permeability of the cork
• Layers of alternative media
• Variability in porosity* from cork to cork(*fraction of volume which is occupied by gas)
• Distribution of pore sizes
• Gas viscosity is 1/100th that of water
Important Factors:
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Oxygen Radical Reactions
Vino blanco
Vino rojo
O2 +
O2 +
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SO2 Loss: Natural Cork
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SO2 Loss: Synthetic Cork
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SO2 Loss: Screw Cap
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Closure Evaluations
Oxygen Radical Reactions≠ Diffusion Loss
Nota bene:
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5 .0
10 .0
15 .0
20 .0
25 .0
30 .0
35 .0
0 4 8 12 16 20 24
T im e o f D ay (H o urs )
Win
e Te
mpe
ratu
re (C
)
0 .70
0 .90
1 .10
1 .30
1 .50
1 .70
Bot
tle P
ress
ure
(Atm
)
B o ttle P ressure
W ineT em p era ture
3 m L s
4 m L s
5 m L s
6 m L s
Effect of Headspace Volume on Bottle Pressure
(and Permeation)
WineTemperature
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Container Shipment-American B.D.216400 Combined (shipped 8/7/00 - arrived 8/17/00)
6065707580859095
100
-08-
07
-08-
07
-08-
08
-08-
08
-08-
09
-08-
09
-08-
09
-08-
10
-08-
10
-08-
11
-08-
11
-08-
12
-08-
12
-08-
13
-08-
13
-08-
14
-08-
14
-08-
14
-08-
15
-08-
15
-08-
16
-08-
16
-08-
17
-08-
17
Date
Top*
Tail*
Nose*
Temperature Fluctuationduring Wine Shipments
Temperature (°F)
* container position
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Bottle Aging Reactions
O2 uptake:
Browning:
EC formation:
SO2 decline (W):
3.8ºC
7.8ºC
37ºC
(Ribereau-Gayon 1933)
(Berg & Akiyoshi 1956)
(Ough 1985)
Doubling of Rate
(CEB 2001)
16ºC
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IntroducciònTCA Historia e EstadísticaTCA FormaciónAnálisis Del Proceso De FabricaciónTCA PrevenciónTCA Umbrales de Detección e ReconocimientoControl de Calidad de Tapónes de CorchoTCA Análisis en Vino y Tapónes Permeabilidad del Oxígeno y Intercambio del GasPerspectiva personal en el TCA y los Tapónes
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¿¿El El ExtremoExtremo de de CorchosCorchos??
$150 per bottle!Alcoa
Vino-Lok
AlcanStelvin
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¿Dirección De la Industria Del Corcho 1981-2005?
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¿Un Futuro para los Corchos?
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¿Dirección De la Industria Del Corcho 2005-2025?
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TCA Filter
Derived from ELISA-TCA test
Monoclonal antibodies for TCA
Polymer-embedded antibodies
Filter for “corked” bottle of wine
=> TCA removal on demand
¿Un Futuro para los Corchos?
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Prof. Susan EbelerProf. Roger BoultonProf. Tom YoungMr. Adam SuprenantMr. TJ EvansMs. Marisa Taylor-HuffakerMr. Michael MoyerMr. Gordon BurnsCalifornia Enological Research Association
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