7th June, 2018 by Patrick Schmitt
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The interaction of wine and phenolics from cork stoppers produces a newly-identified set of compounds that affect a wine’s colour and bitterness – and these are called Corklins.
As the drinks business was first to report back in 2015, phenolic compounds that are naturally present in cork stoppers will migrate into wine in a linear fashion over time to form new compounds, and such compounds have been shown to reduce colour deterioration and astringency in wine.
Significantly, in a new development, they have been given the name Corklins, following a paper published in the Journal of Agricultural and Food Chemistry in September 2017.
Drawing db’s attention to the new name and the creation of these compounds was Amorim’s director of R&D, Dr. Miguel Cabral, during a discussion in Portugal on….
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