Cork: Biology, Production and Uses

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.

Presents comprehensive coverage from cork formation to post-harvest proceduresExplains the physical properties, mechanical properties and quality of corkAddresses topics of interest for those in food science, agriculture and forestry

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 5. The Extraction of Cork 6. The Management of Cork Production 7. The Sustainability of Cork Oak Forests

Part III: Cork Properties 8. Macroscopic Appearance and Quality 9. Physical Properties and Moisture Relations 10. Mechanical Properties

Part IV: Cork Processing and Products 11. Post-Harvest Processing 12. Products of Natural Cork 13. Cork Agglomerates and Composites

Part V: Wine and Corks 14. Bottling and Types of Cork Stoppers 15. The Quality of Cork Stoppers 16. Wine and Cork