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Review
. 2022 Aug 30;11(17):2638.
doi: 10.3390/foods11172638.

Cork, a Natural Choice to Wine?

Joana Azevedo  1 , Paulo Lopes  2 , Nuno Mateus  1 , Victor de Freitas  1
Affiliations
Review

Cork, a Natural Choice to Wine?

Joana Azevedo et al. Foods. .

Abstract

This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines' physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.

Keywords: cork stoppers; corklins; interactions; polyphenols; wine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic representation of the cellular structure of cork with scanning electron micrographs of sections of reproduction cork: (a) tangential, (b) radial, and (c) transverse sections, from [14].
Figure 2
Figure 2
Types of cork closures that can be used for wine bottling (https://www.corklink.com/index.php/natural-wine-cork-classification/ accessed on 18 July 2021). (1)—corresponding to natural cork stoppers; (2)—Colmated cork stoppers; (3,4) corresponding to technical cork stoppers: closures made by cork granulate (agglomerated).
Figure 3
Figure 3
Natural cork stoppers (https://www.corklink.com/index.php/natural-wine-cork-classification/ accessed on accessed on 24 May 2021). [34].
Figure 4
Figure 4
Gas transfer through wine closures (graphical abstract from [11]).
Figure 5
Figure 5
Bottling study scheme and compounds formed (graphical abstract from [69]).
See this image and copyright information in PMC

References

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