Phenolic compounds that are naturally present in cork stoppers can positively influence the ageing of wine, according to Dr. Miguel Cabral, Amorim’s director of R&D.

In a discussion yesterday with the drinks business about innovation in the cork industry, Cabral said that his research was currently focused on the migration of phenolics and volatiles from the structure of natural corks into a wine as it ages in bottle, and suggested that such compounds benefit the maturation of wine.

“For the future we are looking and how and why cork positively influences the evolution of wine,” he said.

Noting that many producers opt for high quality natural corks when it comes to most of their long-lived wines, he said that the market believes that cork has a positive contribution to the evolution of wine – and his job is to consider the reasons for that contribution.