Cork structural characteristics and their influence on the oxygen ingress through wine stoppers

Doutoramento em Engenharia Florestal e dos Recursos Naturais - Instituto Superior de Agronomia - ULCork structural characteristics and their influence on the oxygen ingress through wine stoppers were studied aiming to contribute to an increased added-value of the natural cork stoppers. The surface porosity features of cork stoppers can differentiate the three main commercial classes used nowadays: the porosity coefficient was 2.4%, 4.0% and 5.5% for premium, good and standard stoppers, respectively. Image analysis also distinguished defects in the cork structure: empty ant gallery; Coroebus undatus F. larvae gallery; and wetcork. Several predictive classification models of stoppers into quality classes were built using the results from cork stoppers surface characterization and a simplified model using the main discriminant features i.e. porosity coefficient and the RGB colour-type variables was presented. X-ray tomography was used as a non-destructive technique to study the internal structure of natural cork stoppers, allowing the visualization of some defects inside the cork stopper. After characterization, the natural cork stoppers were used as closure of bottles and oxygen diffusion measurements were made along time. The kinetics of oxygen transfer was similar and could be adjusted to logarithmic models. On average 35% of the overall oxygen ingress occurred in the first 5 days, 59% in the 1st month and 78% in the first 3 months. Microtomography images (voxel size of 50 µm) allowed the observation of lenticular channels development and geometry, and the quantification of void and high density regions (HDR) fractions. The evidence that the void fraction of lenticular channels in the innermost part of the cork stopper inserted in the bottle was strongly related to the oxygen ingress in the first month after bottling can be used for quality enhancement of natural cork stoppers with incorporation of performance requirement