{"id":213,"date":"2007-07-12T13:28:37","date_gmt":"2007-07-12T13:28:37","guid":{"rendered":"https:\/\/www.nanopool-finland.com\/veredelte-weinkorken-retten-den-guten-geschmack-ein-nanotechnologisches-produkt-gegen-den-korkgeschmack\/"},"modified":"2026-09-11T13:04:51","modified_gmt":"2026-09-11T13:04:51","slug":"veredelte-weinkorken-retten-den-guten-geschmack-ein-nanotechnologisches-produkt-gegen-den-korkgeschmack","status":"publish","type":"post","link":"https:\/\/www.nanopool.eu\/fr\/veredelte-weinkorken-retten-den-guten-geschmack-ein-nanotechnologisches-produkt-gegen-den-korkgeschmack\/","title":{"rendered":"Des bouchons de vin enrob\u00e9s pr\u00e9servent le bon go\u00fbt. Un produit nanotechnologique contre le go\u00fbt de bouchon"},"content":{"rendered":"

Archive: historical press release from its original date of publication. It reflects the state of knowledge, product names and wording of that time and does not constitute a current product claim; quotations are reproduced as originally published. Current, product-specific information can be found on the respective product pages.<\/em><\/p>\n

Pour l'amateur de vin, c'est souvent une grande déception lorsqu'une belle bouteille choisie pour la soirée a un goût de bouchon moisi et rance. Pour les vignerons, c'est un problème mondial qui ne peut pas non plus être résolu par des bouchons en verre ou en plastique. Nous parlons là du fameux goût de bouchon. L'entreprise sarroise Nanopool propose désormais pour la première fois une solution innovante à ce problème de liège.<\/p>\n

Selon les estimations de la Commission europ\u00e9enne, les dommages caus\u00e9s \u00e0 l'\u00e9chelle de l'Europe par le go\u00fbt de bouchon moisi dans le vin s'\u00e9l\u00e8vent \u00e0 environ 500 millions d'euros par an. Vignerons et consommateurs redoutent le vin dit \u201c bouchonn\u00e9 \u201d. La principale cause de l'odeur classique de bouchon moisi est consid\u00e9r\u00e9e comme \u00e9tant le 2,4,6-trichloroanisole (TCA). Ce compos\u00e9 poss\u00e8de une odeur extr\u00eamement intense, et quelques milliardi\u00e8mes de gramme par litre d'air suffisent pour g\u00e2cher le bon go\u00fbt du vin. Tant l'historique de production du bouchon en li\u00e8ge que l'histoire du vin lui-m\u00eame peuvent d\u00e9clencher cette odeur de moisi. L'industrie du vin cherche des solutions depuis de nombreuses ann\u00e9es. Mais ni les capsules \u00e0 vis ni les bouchons en verre ou en plastique n'ont r\u00e9ussi \u00e0 s'imposer jusqu'\u00e0 pr\u00e9sent.<\/p>\n

L'entreprise sarroise Nanopool propose d\u00e9sormais une solution aussi simple qu'ing\u00e9nieuse. Elle a r\u00e9ussi \u00e0 d\u00e9velopper une couche ultra-fine qui est appliqu\u00e9e sur la surface du bouchon avant la mise en bouteille. Cette nano-couche agit de deux mani\u00e8res. D'une part, elle est con\u00e7ue pour lutter contre certains types de champignons microscopiques responsables du go\u00fbt de bouchon. D'autre part, elle vise \u00e0 immobiliser les compos\u00e9s ph\u00e9noliques et chloroanisoles d\u00e9j\u00e0 form\u00e9s lors du processus de fabrication du li\u00e8ge, avant le bouchage, et \u00e0 limiter leur extraction dans le vin.<\/p>\n

Concernant la fiabilit\u00e9 de cette m\u00e9thode, Ralf J\u00fcrgens, ing\u00e9nieur principal chez Nanopool GmbH, fait r\u00e9f\u00e9rence \u00e0 de nombreuses \u00e9tudes : \u201c Nous avons r\u00e9alis\u00e9 des tests et des examens microbiologiques aupr\u00e8s d'instituts accr\u00e9dit\u00e9s, qui confirment tous l'effet antimicrobien du rev\u00eatement nanopool. \u201d Les rev\u00eatements sont faciles \u00e0 appliquer et peuvent \u00eatre utilis\u00e9s dans n'importe quelle installation de production de li\u00e8ge ou par les vignerons et les embouteilleurs.<\/p>\n

Le directeur g\u00e9n\u00e9ral de l'entreprise, Sascha Schwindt, souligne express\u00e9ment la s\u00e9curit\u00e9 alimentaire du rev\u00eatement : \u201c Le produit r\u00e9pond naturellement aux exigences de qualit\u00e9 alimentaire et n'a aucune influence sur la maturation et le go\u00fbt du vin. La couche est invisible et ne se sent pas non plus. Le toucher du li\u00e8ge n'est alt\u00e9r\u00e9 en aucune fa\u00e7on. Un bouchon enduit n'est pas reconnaissable pour le buveur de vin. \u201d Selon les \u00e9tudes men\u00e9es, les exigences techniques de l'embouteilleur, telles que l'\u00e9tanch\u00e9it\u00e9, la force de compression, la force d'extraction, etc., n'ont pas \u00e9t\u00e9 affect\u00e9es par le rev\u00eatement, de sorte qu'aucun changement dans le traitement n'est \u00e0 pr\u00e9voir.<\/p>\n

Nanopool GmbH offre ainsi une r\u00e9ponse possible \u00e0 la recherche men\u00e9e depuis des ann\u00e9es par l'industrie du vin pour trouver des alternatives au bouchon de li\u00e8ge naturel qui r\u00e9pondent aux normes de qualit\u00e9 et aux attentes esth\u00e9tiques des consommateurs de vin.<\/p>","protected":false},"excerpt":{"rendered":"

An ultra-thin coating for wine corks is designed to counter cork taint \u2013 tested at accredited institutes.<\/p>","protected":false},"author":1,"featured_media":214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[8],"class_list":["post-213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-presse-posts","tag-pressemitteilung"],"yoast_head":"\nCoated Wine Corks Save the Good Taste. 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