摘要：Corkinnes is one of the biggest problems on the wine technology. The growth of molds on cork can form TCA from TCP by microbial methylation. The occurrence of some chlorophenols (trichlolophenols, tetrachlorophenols and pentachlorophenols) on corkwood by contamination and the microbiological transformation of those phenols to the anisole (mainly 2,5,6 trichloroanisol) caused the corkinnes. In this study the application of chloride and hydrogen peroxide were compared by their roles on the cork problems.
