Cork: Biology, Production and Uses

Edited by

  • Helena Pereira, Forest Research Centre, Technical University of Lisbon, Instituto Superior de Agronomia, Portugal

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
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Both academic and professional readers in biology, chemistry, and materials science as related to food science, forest and forest products science.


Book information

  • Published: March 2007
  • Imprint: ELSEVIER
  • ISBN: 978-0-444-52967-1

Table of Contents

IntroductionPart I: Cork BiologyCh. 1: The Formation and Growth of CorkCh. 2: The Structure of CorkCh. 3: The Chemical Composition of CorkPart II: Cork ProductionCh. 4: The Cork OakCh. 5: The Extraction of CorkCh. 6: The Management of Cork ProductionCh. 7: The Sustainability of Cork Oak ForestsPart III: Cork PropertiesCh. 8: Macroscopic Appearance and QualityCh. 9: Physical Properties and Moisture RelationsCh.10: Mechanical PropertiesPart IV: Cork Processing and ProductsCh.11: Post-Harvest ProcessingCh.12: Products of Natural CorkCh.13: Cork Agglomerates and CompositesPart V: Wine and CorksCh.14: Bottling and Types of Cork StoppersCh.15: The Quality of Cork StoppersCh.16: Wine and CorkReferences