Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers.
Maria Elena AlañónMarina AlarcónIgnacio J Díaz-MarotoM Soledad Pérez-CoelloMaría Consuelo Díaz-MarotoPublished in: Journal of the science of food and agriculture (2021)
A storage time of 6 months before processing of raw cork planks would be sufficient to obtain cork stoppers with low concentrations of corky off-flavor compounds. An increase in storage up to 9 or 12 months would result in practically 'cork taint'-free natural stoppers. © 2021 Society of Chemical Industry.
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