Cork stoppers industry: defining appropriate mould colonization.

AIMS: The main aims of this work were the study of cork slabs moulds colonization and the evaluation of the moulds diversity during cork processing steps, in different cork stoppers factories. Simultaneously, it was envisaged to perform an evaluation of the air quality. METHODS AND RESULTS: Moulds were isolated and identified from cork slabs and cork samples in four cork stoppers factories. The identification was based on morphological characters and microscopic observation of the reproductive structures. Airborne spore dispersion was assessed using a two stage Andersen sampler. It was observed that Chrysonilia sitophila was always present on cork slabs during the maturing period, but mould diversity appeared to be associated to the different factory configurations and processing steps. CONCLUSIONS: Spatial separation of the different steps of the process, including physical separation of the maturation step, is essential to guarantee high air quality and appropriate cork slabs colonization, i.e. C. sitophila dominance. The sorting and cutting of the edges of cork slabs after boiling and before the maturing step is also recommended. SIGNIFICANCE AND IMPACT OF THE STUDY: This study is very important for the cork stopper industry as it gives clear indications on how to keep high quality manufacturing standards and how to avoid occupational health problems.

Cork taint in wine: scientific knowledge and public perception: a critical review.

The manufacturing process of cork stoppers includes a stabilization period of the cork slabs, following boiling, during which mold growth completely covers the cork slabs. This process has been used traditionally for several decades; however, due to the possibility of certain molds isolated from cork to produce off flavor compounds, especially 2,4,6-trichloroanisole and 2,3,4,6-tetrachloroanisole, recently cork stoppers are being unsoundly targeted with the accusation of inducing cork taint in wine. This article reviews the manufacturing process of cork stoppers, the diversity of microorganisms associated with cork, and finally the diversity and origins of the compounds associated with cork taint in wine, focusing on those currently considered as more important. Some important results recently obtained by the authors are also included. The current idea of suppressing mold growth during cork stopper manufacturing is discussed, as well as the erroneous idea of imputing, directly and exclusively, to cork the responsibility of the so-called cork taint in wine.

Registered designation of origin areas of fermented food products defined by microbial phenotypes and artificial neural networks.

Cheese produced from raw ewes' milk and chouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented foods, metabolic phenotypes can be used as descriptors of the product as well as to determine the presence of compounds with organoleptic value. The application of artificial neural networks to the metabolic profiles of bacterial isolates was assayed and allowed the separation of products from different regions. This method could then be used for the Registered Designation of Origin certification process of food products. Therefore, besides test panel results for these traditionally produced food products, another tool for validating products for the marketplace is available to the producers. The method can be improved for the detection of counterfeit products.

Mycobiota in Portuguese 'normal' and 'green' cork throughout the manufacturing process of stoppers.

The compounds responsible for the so-called 'cork taint' include, among others, some microbial metabolites which can be produced by the microbial population colonizing the unprocessed cork and stoppers. This study was intended to obtain information on the mycobiota associated with Portuguese cork throughout the manufacturing process of stoppers. Samples of barks and stoppers of both 'normal' and 'green' cork were examined. Moulds were isolated from 'normal' and 'green' cork throughout the entire cork stopper manufacturing process. Yeasts were rarely detected in the corks. Fungal contamination was not detected in finished stoppers from the company under study.