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Am. J. Enol. Vitic. 45:4:401-406 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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Volatile Components of Cork Used for Production of Wine Stoppers

V. Mazzoleni 1, P. Caldentey 1, M. Careri 2, A. Mangia 2, and O. Colagrande 1

1 Instituto Nacional de Investigaciòn y Tecnologia Agraria y Alimentaria, Spain, Istituto di Enologia, Università Cattolica del Sacro Cuore, 29100 Piacenza, Italy
2 Istituto di Chimica Generale ed Inorganica, Università di Parma, Viale delle Scienze, 43100 Parma, Italy.

The volatile compounds of cork used for production of wine stoppers were extracted by means of a dynamic headspace technique followed by adsorption onto Tenax traps. The volatile components were identified by gas chromatography-mass spectrometry. The identities of most of the compounds were confirmed on the basis of the retention time and mass spectrum of authentic substances. One hundred seven compounds were identified in this study, several of which have not been previously reported in cork. Hydrocarbons, alcohols, acids, aldehydes, ketones were the major volatiles.

Key words: cork, volatile components, wine stoppers

Submitted on December 21, 1993






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Copyright © 1994 by the American Society for Enology and Viticulture.