The effectiveness of electron beam irradiation to reduce or eliminate mould in cork stoppers. (15th December 2015)

• Record Type: Journal Article
• Authors: Corsi, Aaron J.; Robles Hernandez, Francisco C.; Cordúa y Cruz, Glenn; Neal, Jack A.
• Is Part Of: International journal of food science & technology. Volume 51:Number 2(2016)
• Page Start: 389
• Page End: 395
• Publication Date: 2015-12-15
• Subjects: 2, 4, 6‐Trichloroanisole -- cork stoppers -- electron beam irradiation -- moulds -- wine taint; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12993
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The objective of this research project was to reduce or eliminate moulds known to cause TCA using electron beam (e‐beam) irradiation. Four types of cork were inoculated with Paecilomyces viridis, Penicillium glabrum, Penicillium chrysogenum, Mucor racemosus, Trichoderma viride, Aspergillus oryzae and Cladosporium oxysporum . Cork samples were treated with 5, 10 or 15 kilograys (kGy) of e‐beam irradiation, respectively. Sensory evaluation revealed that irradiation had little or no effect on the overall quality of wine with irradiated corks stored for 56 months. Cork samples viewed under a scanning electron microscope (SEM) showed some structural changes compared to control corks. The results suggest that e‐beam irradiation can significantly reduce or eliminate the moulds known to cause TCA in cork. Abstract : This experiment was conducted to determine if e–beam irradiation could be used to reduce mould in cork stoppers. Since mould is needed to convert 2, 4, 6‐trichlorophenol (TCP) to TCA, the elimination of mould in cork stoppers could have a significant impact on improving wine quality.