Cork: Biology, Production and Uses

Describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. This book presents a compilation of scientific knowledge on cork production and use. Covering topics ranging from cork formation to post-harvest procedures, it explains the physical properties, mechanical properties and quality of cork.

Klappentext

This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties.

The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described.

Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use.

Inhalt

Part I: Cork Biology
1. The Formation and Growth of Cork

2. The Structure of Cork

3. The Chemical Composition of Cork

   Part II: Cork Production
   4. The Cork Oak

4. The Extraction of Cork
5. The Management of Cork Production

6. The Sustainability of Cork Oak Forests

   Part III: Cork Properties
   8. Macroscopic Appearance and Quality

7. Physical Properties and Moisture Relations

8. Mechanical Properties

   Part IV: Cork Processing and Products
   11. Post-Harvest Processing

9. Products of Natural Cork

10. Cork Agglomerates and Composites

    Part V: Wine and Corks
    14. Bottling and Types of Cork Stoppers

11. The Quality of Cork Stoppers
12. Wine and Cork