Compounds called Corklins found in cork-stoppered wines

7th June, 2018 by Patrick Schmitt

The interaction of wine and phenolics from cork stoppers produces a newly-identified set of compounds that affect a wine’s colour and bitterness – and these are called Corklins.

As the drinks business was first to report back in 2015, phenolic compounds that are naturally present in cork stoppers will migrate into wine in a linear fashion over time to form new compounds, and such compounds have been shown to reduce colour deterioration and astringency in wine.

Significantly, in a new development, they have been given the name Corklins, following a paper published in the Journal of Agricultural and Food Chemistry in September 2017.

Drawing db’s attention to the new name and the creation of these compounds was Amorim’s director of R&D, Dr. Miguel Cabral, during a discussion in Portugal on….

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2 Responses to “Compounds called Corklins found in cork-stoppered wines”

  1. Larry Pina says:

    For cork selection purposes we used to fill a quart jar with corks and cover the corks with as neutral wine as we could find and hold for tasting the next day.
    Most of the cork samples improved the taste of the wine.
    One lot had delicious oak flavors and the joke was that we needed those oak barrels for aging.

  2. John Casey says:

    Corks also absorb volatile compounds other than water and ethanol vapour from the wine and in doing so, they modify the taste of the wine. If a cork which has been in the bottle for several or more years is rinsed and then sealed in a small jar with a few mls of odour-free water for 1-2 days, it will emit a range of odorous compounds.

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