Azevedo Joana, Lopes Paulo, Mateus Nuno, de Freitas Victor
LAQV-REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal.
Foods. 2022 Aug 30;11(17):2638. doi: 10.3390/foods11172638.
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines' physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.
本综述介绍了软木塞中主要化合物的最新技术数据、它们与葡萄酒的相互作用，以及天然瓶塞对葡萄酒理化性质和感官特性可能产生的影响。根据最近的科学文献，对软木塞的化学成分以及随着时间推移软木塞中提取的化合物对葡萄酒的科学相关性进行了综述。此外，还讨论了装瓶后软木塞化合物转移到葡萄酒中的影响，以及它们对葡萄酒感官特性（颜色和味道）的影响。这些知识对于葡萄酒生产商选择最适合其葡萄酒的瓶塞的决策过程至关重要。此外，可持续性也是一个讨论的话题，因为软木塞是一种天然产品，会产生一些废物，以及该行业适应废物循环封闭的方式。
