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Era quasi un dogma che ha accompagnato per anni la professione. Veri e falsi odori. Da oltre anni si studia il cosiddetto sapore di tappo. Detti microrganismi, per complessi meccanismi, non completamente conosciuti, quando incontrano nel lungo percorso della filiera dalla foresta alla cantina un qualsiasi composto a base di cloro catalizzano la cosiddetta metilazione, legando pertanto il cloro ai fenoli e generando dapprima clorofenoli ed in seguito cloroanisoli e simili.
Spesso i clorofenoli derivano da pesticidi o trattamenti di conservazione del legno. In presenza di tricloroanisolo il vino assume il profumo inconfondibile di sughero cattivo o segatura bagnata, meglio quotidiano ammuffito, cane bagnato o cantina umida. Tetracloroanisolo: Odore-sapore di muffa. Pentacloroanisolo: Odore-sapore di muffa. Tribromoanisolo: un composto scoperto da poco che si forma se in cantina o in sugherificio ci sono vernici o altro a base di bromofenolo.
Deriva da sughero affetto da macchia gialla, in presenza di streptomyces. Geosmina: odore di terra, di muffa, di sporco, sottobosco. Si forma da uve botritizzate, da muffe, da actinomiceti presenti nel sughero. Pirazine: note erbacee, peperone verde, asparago, fagiolini. Derivano da uve acerbe, climi freddi e sughero trattato con anidride solforosa.
Ottanoli: fungo, metallico, muffa. Metilisoborneolo: odore di fungo terroso. A livello generale possiamo dire che gli assaggiatori possono evidenziare sapori o profumi del vino riconducibili al tappo anche in due casi generici:. Sapori accidentali: contaminazioni varie in cantina.
Pericolose sono le contaminazioni da parte del legno in cantina se trattato con clorofenoli. Citiamo infine, seppur siano molto rari, odori di stirene da serbatoi in vetroresina , da poliuretano collante usato per i tappi agglomerati da eccesso di esposizione di bottiglie di spumante ai neon gout de lumiere. Cold start ties are becoming unacceptable for moswt smartphones. It is important to emphasize that a change that is sent to one of those computers will be sent tto each of them.
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Era quasi un dogma che ha accompagnato per anni la professione. Veri e falsi odori. Da oltre anni si studia il cosiddetto sapore di tappo. Detti microrganismi, per complessi meccanismi, non completamente conosciuti, quando incontrano nel lungo percorso della filiera dalla foresta alla cantina un qualsiasi composto a base di cloro catalizzano la cosiddetta metilazione, legando pertanto il cloro ai fenoli e generando dapprima clorofenoli ed in seguito cloroanisoli e simili. Spesso i clorofenoli derivano da pesticidi o trattamenti di conservazione del legno.