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The enzyme is used in the production of cork used for washing. This will be present phenols transformed when passing into the wine one astringent Can cause a false sound. In addition, Suberase inactivates or removes the precursors to the anisole, causing the emergence of the dreaded wine defect corked triggering substance trichloroanisole (TCA) is prevented. The enzyme inhibits or prevents the growth of the cork material with the harmful microorganisms. This procedure was in the viticulture institute Geisenheim developed and used since 1999 in Portugal. Furthermore, scientists of the University of Applied Sciences Wiesbaden have also been involved in the development of a related process. The sensory findings of the test-treated corks showed no negative aroma notes after four weeks of moist storage. See also below closures,

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