Phenolic Content in Wine - Natural Phenols and Polyphenols From Cork Stoppers

Natural Phenols and Polyphenols From Cork Stoppers

Low molecular weight polyphenols, as well as elagitannins, are susceptible to be extracted from cork stoppers into the wine. The identified polyphenols are gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferyl, and sinapic aldehydes; the coumarins aesculetin and scopoletin; the ellagitannins are roburins A and E, grandinin, vescalagin and castalagin.

Guaiacol is one of the molecules responsible for the cork taint wine fault.