Dataset of mechanical properties from different types of wine stopper: Micro-agglomerated, natural cork and synthetic

Sánchez-González, Mariola; Pérez-Terrazas, David

doi:10.1016/j.dib.2018.11.051

Data in Brief

2018

DOI: 10.1016/j.dib.2018.11.051

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Dataset of mechanical properties from different types of wine stopper: Micro-agglomerated, natural cork and synthetic

Mariola Sánchez-González¹,

David Pérez-Terrazas²

Abstract: The data in this paper are related to the research article entitled “Assessing the percentage of cork that a stopper should have from a mechanical perspective” (González and Terrazas, 2018). This data article contains data on the mechanical properties of different types of wine stoppers: 18 types of micro-agglomerated stoppers, three types of natural stoppers, and one type of co-extruded synthetic closure. Mechanical properties were evaluated with different analysis: Compression test for the maximum radial com… Show more

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Cited by 4 publications

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Experimental study of natural cork and cork agglomerates as a substitute for expanded polystyrene foams under compressive loads

et al. 2021

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Author Comments:The authors after the review have prepared all the images to be published in black and white. Fig1 has been generated using PPT, fig 2 is a photo, fig 3 to 11 have been generated using excel and they have been introduced in a word or a power point.All the tables are generated using word.Response to Reviewers: Dear reviewers and editor,We appreciate your consideration and your comments to improve the quality of the paper that we have tried to follow. We send also the manuscript with the modifications highlighted as a suplementary file-Yours faithfully,

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Experimental study of natural cork and cork agglomerates as a substitute for expanded polystyrene foams under compressive loads

et al. 2021

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show abstract

Assessing the percentage of cork that a stopper should have from a mechanical perspective

Sánchez-González¹,

Pérez-Terrazas²

2018

Food Packaging and Shelf Life

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Quality and Safety of Wine during Storage: Packaging and Stopper

Chemisova

Ageyeva

Yakimenko

2023

Food Processing: Techniques and Technology

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Poor packaging often affects the quality and safety indicators of wine during storage. The need to preserve and prolong wine stability during long-term storage requires a comprehensive study of processes that occur in wines packaged and capped in various ways. This research featured 56 samples of white and red dry wines, which were bottled in four types of packages and stopper for 18 months. The effect of synthetic and natural stopper methods involved a model system that simulated the main composition of wine in line with the EAEU standards. The contents of free SO2 and dissolved oxygen, as well as the microbiology of natural corks, were studied using standard methods. The analysis of volatile substances relied on gas chromatography, mass spectrometry, and solid phase micro-extraction. The study recorded critical changes in the quality of wine products, characterized by increased oxidation markers and low free sulfur dioxide, which fell below 10 mg/dm3. In polyethylene terephthalate bottles, these changes occurred after 12 months of storage, while it took them 18 months to develop in multilayer bags and combined packaging materials. The components of natural and artificial plugs of microbial and chemical origin entered the model systems after 10 days of contact. The microbiological contamination was twice as high as the permissible level. The migration of microbial and chemical substances into the wine samples spoiled their quality and safety. The effect of packaging on the oxidative processes in white and red dry wines during storage resulted in different concentrations of dissolved oxygen and sulfur dioxide. The results can help wine producers to choose the most appropriate packaging and stopper means depending on the wine sort and its subsequent storage conditions. Alternative types of packaging proved to have a limited shelf life.

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Dataset of mechanical properties from different types of wine stopper: Micro-agglomerated, natural cork and synthetic

Cited by 4 publications

References 2 publications

Experimental study of natural cork and cork agglomerates as a substitute for expanded polystyrene foams under compressive loads

Experimental study of natural cork and cork agglomerates as a substitute for expanded polystyrene foams under compressive loads

Assessing the percentage of cork that a stopper should have from a mechanical perspective

Quality and Safety of Wine during Storage: Packaging and Stopper

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