**Conflict of interest**

*Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging*

**Aromatic compound Aromatic descriptor Content (μg/g)**

Phenylethyl alcohol Flowers, honey, pollen 0.01–2.26 Benzyl alcohol Roses, almond 0.05–0.13

Camphor Mint 0–0.23 Borneol Pine tree 0–0.2 4-Terpineol Spices, wood, soil 0.02–0.14 α-Terpineol Flowers, lilac, sweet 0–0.2

γ-Nonalactone Coconut, peach 0.03–0.11

Nonanoic acid Wax, dry, fatty 0.12–0.67 Vanillic acid Vanilla 0.07–0.86 Octanoic acid Coconut, lactic, rancid, Cheese, sweet 0.14–3.38 Dodecanoic acid Coconut, fatty, metallic 0–6.3 Benzeneacetic acid Honey, fruity, sour 0–3.0

The natural cork stoppers are world known, to many years, as closures for high-quality wines. The cork is a natural and sustainable material that provides an outstanding performance for in-bottle wine during aging, by combining minute oxygen transfer with sealing, durability, and chemical stability, for example, inertness toward the liquid content and along storage, preventing its sensory deterioration. Both the cellular structure features and the chemical composition of cork are at the base of a set of physical and mechanical properties that are important for bottle sealing, namely, the very low permeability to liquids and gases and the behavior under compression with an outstanding recovery upon stress relief, which is absolutely essential for the sealing in the bottle neck preventing liquid

Furfural Caramel, candy 0–0.19

*Aromatic compounds, families, descriptors, and minimum and maximum content found in the studied* 

This work was supported by the Fundação para a Ciência e a Tecnologia, Portugal (FCT), by financing the Forest Research Center (UID/AGR/00239/2019).

*Figures 1, 2, and 6 and Table 1 were adapted and reprinted from* Cork: Biology,

Vanda Oliveira was supported by FCT through a postdoctoral grant (SFRH/

Production and Uses. 1st ed.*,* Pereira H*, Copyright 2007, with permission from* 

**236**

*Elsevier.*

leakage.

**Acknowledgements**

BPD/118037/2016).

**7. Conclusion**

*granulates and cork macerates [60].*

**Alcohols**

**Terpenols**

**Lactones**

**Fatty acids**

**Furans**

**Table 3.**

The authors declare no conflict of interest.
