The cork itself is obtained from the outer bark of the cork oak tree (Quercus suber L.). Each cork oak tree takes approximately 25 years to mature before its bark can be harvested for the first time. However, it is only during the third harvest, typically at around 43 years of age, that the cork attains the necessary high standard of quality required for producing cork stoppers.
Enologists employ cork in winemaking due to its exceptional physical-mechanical and chemical attributes, including impermeability and mechanical behavior. These properties ensure the long-term maintenance of liquid tightness and minimize interactions between the cork and the wine.
Cork demonstrates outstanding performance in facilitating the aging process of wine within the bottle. It allows controlled oxygen transfer while maintaining an effective seal, durability, and chemical stability. Notably, it exhibits inertness towards the liquid content and remains unaffected during storage, effectively preventing any sensory degradation.
In order to fulfill its protective function, cork requires a moderate level of humidity. Without it, the wine would lose its aromatic qualities, compromising its overall preservation. Furthermore, inadequate humidity levels can result in excessive drying of the cork, potentially leading to breakage.
Cork's Role in Wine
