<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Lagorce-Tachon, Aurélie</style></author><author><style face="normal" font="default" size="100%">Karbowiak, Thomas</style></author><author><style face="normal" font="default" size="100%">Loupiac, Camille</style></author><author><style face="normal" font="default" size="100%">Gaudry, Alexandre</style></author><author><style face="normal" font="default" size="100%">Ott, Frédéric</style></author><author><style face="normal" font="default" size="100%">Alba-Simionesco, Christiane</style></author><author><style face="normal" font="default" size="100%">Gougeon, Régis D.</style></author><author><style face="normal" font="default" size="100%">Alcantara, Valentin</style></author><author><style face="normal" font="default" size="100%">Mannes, David</style></author><author><style face="normal" font="default" size="100%">Kaestner, Anders</style></author><author><style face="normal" font="default" size="100%">Lehmann, Eberhard</style></author><author><style face="normal" font="default" size="100%">Bellat, Jean-Pierre</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">The cork viewed from the inside</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Food Engineering</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">defect detection</style></keyword><keyword><style  face="normal" font="default" size="100%">image analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">neutron imaging</style></keyword><keyword><style  face="normal" font="default" size="100%">Porosity</style></keyword><keyword><style  face="normal" font="default" size="100%">tomography</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2015</style></year></dates><publisher><style face="normal" font="default" size="100%">Elsevier Ltd</style></publisher><volume><style face="normal" font="default" size="100%">149</style></volume><pages><style face="normal" font="default" size="100%">214-221</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Cork is the natural material stripped from the outer bark of cork oak. It is still the most used stopper to seal wine bottles and to preserve wine during storage. Cork stoppers are sorted in different classes according to apparent defects, named lenticels, which can be related to the cork macroporosity. The more lenticels there are, the worst cork quality is. The present work aims at investigating defects analysis of cork stoppers from two classes by comparing digital photography and neutron imaging. Surface analysis of defects obtained from photography leads to more surface defects in class 4 (6.7%) than in class 0 (4.1%). Neutron radiography and tomography are powerful methods that really show the defects inside the material. From neutron radiography and tomography, class 0 contains 5.4% of volume defects and class 4 6.5%. Moreover, tomography also allows observing defects distribution along the whole stopper and possible interconnectivity.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Lequin, Sonia</style></author><author><style face="normal" font="default" size="100%">Chassagne, David</style></author><author><style face="normal" font="default" size="100%">Karbowiak, Thomas</style></author><author><style face="normal" font="default" size="100%">Gougeon, Régis</style></author><author><style face="normal" font="default" size="100%">Brachais, Laurent</style></author><author><style face="normal" font="default" size="100%">Bellat, Jean-Pierre</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Adsorption equilibria of water vapor on cork.</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of agricultural and food chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Adsorption</style></keyword><keyword><style  face="normal" font="default" size="100%">Plant Bark</style></keyword><keyword><style  face="normal" font="default" size="100%">Plant Bark: chemistry</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus: chemistry</style></keyword><keyword><style  face="normal" font="default" size="100%">Thermodynamics</style></keyword><keyword><style  face="normal" font="default" size="100%">water</style></keyword><keyword><style  face="normal" font="default" size="100%">Water: chemistry</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2010</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2010///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://www.ncbi.nlm.nih.gov/pubmed/20192215</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">58</style></volume><pages><style face="normal" font="default" size="100%">3438 - 45</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">We report here for the first time a complete thermodynamic study of water vapor adsorption on crude cork powder and plate. Adsorption-desorption isotherms were accurately measured by thermogravimetry at 283, 298, and 313 K in a large range of relative pressure. Adsorption enthalpies were determined by calorimetry as a function of loading. Adsorption-desorption isotherms exhibit a hysteresis due to the swelling of the material. The influence of the presence of lenticels on the adsorption properties of cork is found to be negligible. A detailed analysis and interpretation of adsorption data allow proposal of an adsorption mechanism in two steps. (i) First, water adsorbs on hydrophilic sites constituted by hydroxyl and methoxyl groups. (ii) Then water adsorption continues by clusters formation around the hydrophilic sites.</style></abstract><issue><style face="normal" font="default" size="100%">6</style></issue><notes><style face="normal" font="default" size="100%">The following values have no corresponding Zotero field:&lt;br/&gt;accession-num: 20192215</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Karbowiak, Thomas</style></author><author><style face="normal" font="default" size="100%">Gougeon, Régis D</style></author><author><style face="normal" font="default" size="100%">Alinc, Jean-Baptiste</style></author><author><style face="normal" font="default" size="100%">Brachais, Laurent</style></author><author><style face="normal" font="default" size="100%">Debeaufort, Frédéric</style></author><author><style face="normal" font="default" size="100%">Voilley, Andrée</style></author><author><style face="normal" font="default" size="100%">Chassagne, David</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Wine Oxidation and the Role of Cork</style></title><secondary-title><style face="normal" font="default" size="100%">Critical Reviews in Food Science and Nutrition</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">diffusion</style></keyword><keyword><style  face="normal" font="default" size="100%">Oxygen</style></keyword><keyword><style  face="normal" font="default" size="100%">permeability</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic compounds</style></keyword><keyword><style  face="normal" font="default" size="100%">solubility</style></keyword><keyword><style  face="normal" font="default" size="100%">white wine</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2009</style></year></dates><publisher><style face="normal" font="default" size="100%">Taylor &amp; Francis</style></publisher><volume><style face="normal" font="default" size="100%">50</style></volume><pages><style face="normal" font="default" size="100%">20-52</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">The present review aims to show the state of the art of oxidation mechanisms occurring especially in white wines by taking into account knowledge from different fields in relation to the subject. It is therefore divided into three main parts. First, the mechanisms of oxidation relevant to white wine are discussed in the light of recent scientific literature. Next, the phenomenon of oxygen solubility in wine during the winemaking process, and in particular during bottling is stated theoretically as well as practically. Finally, the aspect of wine conservation after bottling is examined with respect to mass transfers which may occur through the closure, with a special emphasis on cork. Currently, specific physico-chemical properties still make cork closures the most important closure type used for the wine market, and especially for high quality wines. This final section will also include a review of studies performed on this subject, which have been analyzed in detail from a theoretical mass transfer point of view, in order to assess the extent to which the proposed scientific tools and the observed tendencies are relevant to progress in the understanding of the impact of this parameter on the behavior of a wine.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1080/10408390802248585</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1080/10408390802248585</style></research-notes></record></records></xml>