Info-Authority: Cork

Cork is a tissue that is harvested from the outer bark of the cork oak tree. It consists of dead plant cells that are packed tightly together. Because cork bark is so compact, it is almost entirely impermeable to air and liquids, a trait that helps the tree keep nutrients absorbed beneath its surface. This adaptation, combined with the malleability of cork, makes it an ideal substance for use as a bottle stopper; the majority of harvested cork is used in this capacity, primarily for bottles of wine or champagne. Due to its low density, cork can also be incorporated into buoys and floats. It is also used as a flame-retardant material in high-tech machinery.

Cork Stoppers

Cork stoppers serve mainly to keep a bottle free of oxygen, exposure to which will cause a liquor to swiftly lose its freshness and aroma. Cork is very reliable for preventing oxidization, but can be expensive and may introduce foreign substances into the liquor. For this reason synthetic stoppers have begun to appear more frequently in bottles in recent years. Though these are cheaper than cork and equally impermeable, there is some speculation that wines with synthetic stoppers do not age as well as those with corks. In addition, alterations must be made in the usual winemaking process in order for the product to react properly to a synthetic seal.

Cork Taint

Cork's chief disadvantage is that, in a significant number of cases, it can produce in liquor a reaction known as cork taint. Cork taint is caused by the addition of trichloroanisole, a substance that is formed when airborne fungi come into contact with certain pesticides and bleaches to which cork bark is commonly exposed. Cork taint is non-toxic but may cause wine to be muted in flavor, or in the worst cases, effectively ruined. Some degree of cork taint is found in anywhere from five to 15 percent of corked wines.

Usage of Cork

Despite its imperfections, cork is still widely used, perhaps simply because it possesses a traditional appeal. Most cork oak trees are found in southwest Europe, and over fifty percent of the world's cork is harvested in Portugal, where it is a significant national export. The supply of cork has remained fairly steady over the years, as cork oaks take decades to mature and can only be harvested once every 10 or 12 years. Cork oaks live for centuries and can be stripped repeatedly without resorting to mechanical means. For this reason, and because cork stoppers are easily recycled, cork is a substance which has found much favor among environmentalists.

By Matthew Ingalls




	Cork Cork is a tissue that is harvested from the outer bark of the cork oak tree. It consists of dead plant cells that are packed tightly together. Because cork bark is so compact, it is almost entirely impermeable to air and liquids, a trait that helps the tree keep nutrients absorbed beneath its surface. This adaptation, combined with the malleability of cork, makes it an ideal substance for use as a bottle stopper; the majority of harvested cork is used in this capacity, primarily for bottles of wine or champagne. Due to its low density, cork can also be incorporated into buoys and floats. It is also used as a flame-retardant material in high-tech machinery. Cork Stoppers Cork stoppers serve mainly to keep a bottle free of oxygen, exposure to which will cause a liquor to swiftly lose its freshness and aroma. Cork is very reliable for preventing oxidization, but can be expensive and may introduce foreign substances into the liquor. For this reason synthetic stoppers have begun to appear more frequently in bottles in recent years. Though these are cheaper than cork and equally impermeable, there is some speculation that wines with synthetic stoppers do not age as well as those with corks. In addition, alterations must be made in the usual winemaking process in order for the product to react properly to a synthetic seal. Cork Taint Cork's chief disadvantage is that, in a significant number of cases, it can produce in liquor a reaction known as cork taint. Cork taint is caused by the addition of trichloroanisole, a substance that is formed when airborne fungi come into contact with certain pesticides and bleaches to which cork bark is commonly exposed. Cork taint is non-toxic but may cause wine to be muted in flavor, or in the worst cases, effectively ruined. Some degree of cork taint is found in anywhere from five to 15 percent of corked wines. Usage of Cork Despite its imperfections, cork is still widely used, perhaps simply because it possesses a traditional appeal. Most cork oak trees are found in southwest Europe, and over fifty percent of the world's cork is harvested in Portugal, where it is a significant national export. The supply of cork has remained fairly steady over the years, as cork oaks take decades to mature and can only be harvested once every 10 or 12 years. Cork oaks live for centuries and can be stripped repeatedly without resorting to mechanical means. For this reason, and because cork stoppers are easily recycled, cork is a substance which has found much favor among environmentalists. By Matthew Ingalls Related Links: Corks and Corkscrews A discussion of the advantages and disadvantages of corks.