Treatment of cork with a phenol oxidizing enzyme

Details Treatment of cork with a phenol oxidizing enzyme Treatment of cork with a phenol oxidizing enzyme

1999-04-21

2000-11-28

Fries, Kery

Bleaching and dyeing; fluid treatment and chemical modification

Bleaching

Chemical

8103, 8401, 510392, 510393, 510530, 215355, B22K 700, B08B 304, D06L 304

Patent

active

061529664

ABSTRACT:
Disclosed is a process for preparing cork articles, in particular cork stoppers for wine bottles, which involves treating cork with a phenol oxidizing enzyme. Preferred phenol oxidizing enzymes are laccase, peroxidase, catechol oxidase, and o-aminophenol oxidase. The treatment with a phenol oxidizing enzyme reduces the characteristic cork taint/astringency which is frequently imparted to the bottled wine.

REFERENCES:
patent: 4693757 (1987-09-01), Sabate et al.
patent: 5098447 (1992-03-01), Zucchini et al.
Folin et al., (1927) The J. of Biological Chem. 73(2) :627-650.
Singleton et al., "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", pp. 144-158.
van Oss et al., (1987) Elsevier Science Publishers, pp. 35-64.
Official Methods of Analysis of the Assoc. of Official Agricultural Chemists (1965) pp. 231-232.
Grant et al., "Chemical Dictionary" p. 574.
W. -D. Rudorf, Tetrahedron, vol. 36, pp. 1791-1799 (1980).
Abstract of article by Augustin et al., Synthesis and reactivity of phenylsulfonylcyanoketene-s, S-acetals (1977).

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