Search
Close this search box.

Comparison of a sample of old cork (century and BC) with a sample of current cork

Funded by:
Catalan Institute of Cork - CASC - UDG (2012)

The aim of the study has been to demonstrate the durability of cork throughout history, including in adverse conditions such as those on the seabed. The main compounds of cork have been studied, such as lignin, polysaccharides and suberin, which are responsible for its physical and chemical properties and ultimately, for making it an ideal material to adapt to the neck of the bottle and, preserve the oxygen permeability values of still and sparkling wine. However, the state of the cellular structure has been checked.

This study has made it possible to reaffirm the suitability of the use of cork stoppers as capping of amphorae and that currently, it remains the material par excellence to preserve still and sparkling wine.

en_GBEnglish