Fitxa

oai_dc

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   1. <dc:title>2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology</dc:title>

   2. <dc:creator>Flor-Montalvo, Francisco Javier (1)</dc:creator>

   3. <dc:creator>Sánchez-Toledo Ledesma, Agustín (1)</dc:creator>

   4. <dc:creator>Martínez Cámara, Eduardo</dc:creator>

   5. <dc:creator>Jiménez-Macías, Emilio</dc:creator>

   6. <dc:creator>García-Alcaráz, Jorge Luis</dc:creator>

   7. <dc:creator>Blanco-Fernández, Julio</dc:creator>

   8. <dc:subject>life cycle assessment</dc:subject>

   9. <dc:subject>cork stoppers</dc:subject>

   10. <dc:subject>thin cork planks</dc:subject>

   11. <dc:subject>valorization</dc:subject>

   12. <dc:subject>WOS(2)</dc:subject>

   13. <dc:subject>Scopus</dc:subject>

   14. <dc:description>Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.</dc:description>

   15. <dc:date>2021</dc:date>

   16. <dc:date>2021-10-21T11:35:06Z</dc:date>

   17. <dc:date>2021-10-21T11:35:06Z</dc:date>

   18. <dc:type>article</dc:type>

   19. <dc:identifier>2304-8158</dc:identifier>

   20. <dc:identifier>https://reunir.unir.net/handle/123456789/12028</dc:identifier>

   21. <dc:identifier>https://doi.org/10.3390/foods10040873</dc:identifier>

   22. <dc:language>eng</dc:language>

   23. <dc:relation>;vol. 10, nº 4</dc:relation>

   24. <dc:relation>https://www.mdpi.com/2304-8158/10/4/873</dc:relation>

   25. <dc:rights>openAccess</dc:rights>

   26. <dc:publisher>Foods</dc:publisher>

   </oai_dc:dc>

marc

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