RT Journal Article
SR Electronic
T1 Cosorption of Sulfur Dioxide and Water on Cork
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 127
OP 131
DO 10.5344/ajev.2011.11058
VO 63
IS 1
A1 Lequin, Sonia
A1 Chassagne, David
A1 Karbowiak, Thomas
A1 Bellat, Jean-Pierre
YR 2012
UL http://www.ajevonline.org/content/63/1/127.abstract
AB The cosorption of gaseous sulfur dioxide (SO2) and water vapor (H2O) on raw cork powder by using calorimetry coupled with manometry at 298 K was studied. Sorption isotherms of single components confirm the previous results obtained by thermogravimetry: SO2 is well chemisorbed on cork surface while H2O is only physisorbed. Moreover, the interaction of SO2 and H2O with cork appears more like an absorption process than an adsorption process. Competitive sorption of SO2 and H2O first occurs in favor of SO2 chemisorption. After all chemisorption sites are saturated by SO2, the cosorption process becomes selective for H2O. The amount of SO2 sorbed on cork is rather low compared to H2O. Results indicate that the sorption of SO2 on cork cannot explain the decrease in SO2 content observed during wine aging in bottle.