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
Key Features: *Presents comprehensive coverage from cork formation to post-harvest procedures*Explains the physical properties, mechanical properties and quality of cork*Addresses topics of interest for those in food science, agriculture and forestry

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
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

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