Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface

Chanut, Julie; Bellat, Jean‐Pierre; Gougeon, Régis D.; Karbowiak, Thomas

doi:10.1016/j.foodcont.2020.107446

Cited by 9 publications

(8 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As cork is a natural material, it is also heterogeneous and natural cork stoppers show a broad spectrum of OTR, since the microscopic structure of its cells varies greatly. Agglomerated cork, or technical stoppers have tightened range of OTR, as they are more homogeneous [ 43 ]. Yet, the OTR values may still differ, for the material permeability is still linked to the microscopic structure despite a homogenization of particle size [ 38 ].…”

Section: Influence Of Closurementioning

confidence: 99%

“…On the other hand, stopper surface treatments are done for various purposes, like ease the extraction of the stopper or avoid liquid leakage. On top of that, surface coatings have also been found to lower the oxygen diffusion through the stopper–glass interface of the bottleneck [ 43 ]. Such surface treatments are carried on cork stoppers and are commonly made with paraffin waxes or silicon [ 52 ].…”

Section: Influence Of Closurementioning

confidence: 99%

See 1 more Smart Citation

Bottle Aging and Storage of Wines: A Review

et al. 2021

View full text Add to dashboard Cite

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.

show abstract

Section: Influence Of Closurementioning

confidence: 99%

Section: Influence Of Closurementioning

confidence: 99%

Bottle Aging and Storage of Wines: A Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Other derivatives are also available, such as silicone elastomer resins and silicone oils and emulsions. Their primary function is to facilitate the introduction and the extraction of the stopper from the bottleneck as they reduce the adhesion between the glass and the cork acting as a slippery agent. − In addition, the surface coating also confers an additional barrier efficiency to the wine sealing system as it impacts the control of oxygen transfer at the bottleneck/stopper interface. , In the stopper industry, the quality of the coating is indirectly assessed by measuring the extraction force of the stopper. For still wines, the maximum extraction force must comprise between 15 and 45 daN for the treatment deposit to be considered in conformity .…”

Section: Introductionmentioning

confidence: 99%

“…4−6 In addition, the surface coating also confers an additional barrier efficiency to the wine sealing system as it impacts the control of oxygen transfer at the bottleneck/stopper interface. 7,8 In the stopper industry, the quality of the coating is indirectly assessed by measuring the extraction force of the stopper. For still wines, the maximum extraction force must comprise between 15 and 45 daN for the treatment deposit to be considered in conformity.…”

Section: ■ Introductionmentioning

confidence: 99%

Unraveling the Complex Interfacial Properties of Cork-Based Materials in Their Use as Wine Stoppers

Chanut

Wang

Gougeon

et al. 2022

ACS Appl. Mater. Interfaces

Self Cite

View full text Add to dashboard Cite

This study investigates the surface and interfacial properties of the different components of a system composed of an agglomerated cork stopper in a glass bottleneck. Each constituting element has carefully been examined to unveil its underlying complexity. First, there was no effect of supercritical CO2 pretreatment or particle size on the surface properties of cork particles. The wettability of the binder was also evaluated, showing that the binder can spread relatively well on the surface of cork particles. Second, capillary rise measurements carried out on three different agglomerated corks indicate that the formulation of the agglomerates has no effect on its surface properties. The binder represents only a small fraction of the total stopper volume and is therefore not the major contributor to the surface tension. Third, the two coating agents studied display different behaviors. The first one, composed of a paraffin emulsion, exhibits poorer wettability than the second one, composed of a paraffin and silicone emulsion. However, once the coating agent has solidified on the surface of the stopper, both coatings display similar adhesion with the glass of the bottleneck. Starting with fundamental considerations, and then progressing to a more applicative aspect, has led to a better understanding of the properties of cork-based materials in their use as wine stoppers.

show abstract

“…Der Sauerstofftransfer durch den freien Korken war jedoch in allen vier Fällen ähnlich, was mit Daten früherer Studien übereinstimmt 6 . Diese Ergebnisse heben somit die Bedeutung der Glas-Korken-Grenzfläche hervor 7 . Es sollte jedoch bedacht werden, dass die Messungen unter Bedingungen durchgeführt wurden, die nicht den normalen Lagerungsbedingungen von Weinen entsprechen (trockene Proben, kein Partialdruck von Wasserdampf und Ethanol), was die augenscheinlich sehr hohen Werte erklärt.…”

unclassified

Le vieillissement du vin : une question d’obturation ?

et al. 2021

Self Cite

View full text Add to dashboard Cite

À partir d’une étude de cas sur des bouteilles de vin blanc vieillies en cave, une approche multidisciplinaire intégrant analyses sensorielles, œnologiques et métabolomiques du vin ainsi qu’étude des transferts d’oxygène a mis en lumière l’importance de l’interface verre / bouchon (Karbowiak et al., 2019). Le transfert d’oxygène au niveau de cette interface peut participer significativement à l’oxydation au cours de la phase de vieillissement du vin en bouteille.

show abstract

Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface

Cited by 9 publications

References 14 publications

Bottle Aging and Storage of Wines: A Review

Bottle Aging and Storage of Wines: A Review

Unraveling the Complex Interfacial Properties of Cork-Based Materials in Their Use as Wine Stoppers

Le vieillissement du vin : une question d’obturation ?

Contact Info

Product

Resources

About