Abstract
The cosorption of gaseous sulfur dioxide (SO<sub>2</sub>) and water vapor (H<sub>2</sub>O) 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: SO<sub>2</sub> is well chemisorbed on cork surface while H<sub>2</sub>O is only physisorbed. Moreover, the interaction of SO<sub>2</sub> and H<sub>2</sub>O with cork appears more like an absorption process than an adsorption process. Competitive sorption of SO<sub>2</sub> and H<sub>2</sub>O first occurs in favor of SO<sub>2</sub> chemisorption. After all chemisorption sites are saturated by SO<sub>2</sub>, the cosorption process becomes selective for H<sub>2</sub>O. The amount of SO<sub>2</sub> sorbed on cork is rather low compared to H<sub>2</sub>O. Results indicate that the sorption of SO<sub>2</sub> on cork cannot explain the decrease in SO<sub>2</sub> content observed during wine aging in bottle.
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