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Journal Articles Journal of Agricultural and Food Chemistry Year : 2013

Sorption Equilibria of Ethanol on Cork


We report here for the first time a thermodynamic study of gaseous ethanol sorption on raw cork powder and plate. Our study aims at a better understanding of the reactivity of this material when used as a stopper under enological conditions, thus in close contact with a hydroethanolic solution, wine. Sorption−desorption isotherms were accurately measured by thermogravimetry at 298 K in a large range of relative pressures. Sorption enthalpies were determined by calorimetry as a function of loading. Sorption−desorption isotherms exhibit a hysteresis loop probably due to the swelling of the material and the absorption of ethanol. Surprisingly, the sorption enthalpy of ethanol becomes lower than the liquefaction enthalpy as the filling increases. This result could be attributed to the swelling of the material, which would generate endothermic effects. Sorption of SO₂ on cork containing ethanol was also studied. When the ethanol content in cork is 2 wt %, the amount of SO₂ sorbed is divided by 2. Thus, ethanol does not enhance the sorption rate for SO₂ but, on the contrary, decreases the SO₂ sorption activity onto cork, probably because of competitive sorption mechanisms.
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hal-02510692 , version 1 (18-03-2020)



Sonia Lequin, David Chassagne, Thomas Karbowiak, Jean-Pierre Bellat. Sorption Equilibria of Ethanol on Cork. Journal of Agricultural and Food Chemistry, 2013, 61 (22), pp.5391-5396. ⟨10.1021/jf4016043⟩. ⟨hal-02510692⟩
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