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Am. J. Enol. Vitic. 50:3:285-290 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Low Molecular Weight Phenols in Cork Stoppers

A. Peña-Neira 1, T. Hernández 1, M. C. García-Vallejo 2, E. Cadahia 2, B. Fernández De Simón 3, and J. A. Suarez 1

1 Instituto de Fermentaciones Industriales. CSIC, Juan de la Cierva 3, 28006-Madrid, Spain
2 Instituto Nacional de Investigacion y Tecnologìa Agraria y Alimentaria. Ctra. de la Coruña. Km 7, 28040 Madrid. Spain
3 Instituto Nacional de Investigacion y Tecnologìa Agraria y Alimentaria. Ctra. de la Coruña. Km 7, 28040 Madrid. SpainDepartamento de Tecnologìa de los Alimentos. Ciudad Universitaria s/n. 28040 Madrid. Spain.

ifith47{at}ifi.csic.es

In this work, we study the low molecular-weight polyphenols in cork stoppers obtained from commercial wine bottles and in samples taken at five stages of the cork stopper manufacturing process. The phenolic compounds (acids, aldehydes, and coumarins) were analyzed by high pressure liquid chromatography with photodiode array detector. The results were studied by statistical methods in order to determine the relationship among these compounds and their variability throughout the industrial processing. Discriminant analysis showed that the phenolic composition allows differentiation of each stage in the manufacture of cork stoppers and the different provenances of stoppers obtained from commercial wine bottles. The results showed wide variations in phenolic content among cork stoppers within each region and each winery.

Key words: cork, phenolic compounds, stopper manufacturing, wine stoppers

Submitted on November 20, 1998
Revised on April 7, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.