**Acknowledgements**

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). Vanda Oliveira was supported by FCT through a postdoctoral grant (SFRH/ BPD/118037/2016).

*Figures 1, 2, and 6 and Table 1 were adapted and reprinted from* Cork: Biology, Production and Uses. 1st ed.*,* Pereira H*, Copyright 2007, with permission from Elsevier.*

**237**

**Author details**

Portugal

Vanda Oliveira\* and Helena Pereira

provided the original work is properly cited.

Forest Research Center, School of Agriculture, University of Lisbon, Lisbon,

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

\*Address all correspondence to: vandaoliveira@isa.ulisboa.pt

*Cork and Cork Stoppers: Quality and Performance DOI: http://dx.doi.org/10.5772/intechopen.92561*

The authors declare no conflict of interest.

*Chemical Society.*

**Conflict of interest**

*Figure 7 was adapted with permission from Lopes P, Saucier C, Teissedre P-L, and Glories Y. Impact of storage position on oxygen ingress through different closures into wine bottles. Journal of Agricultural and Food Chemistry. Copyright 2006 American* 

*Cork and Cork Stoppers: Quality and Performance DOI: http://dx.doi.org/10.5772/intechopen.92561*

*Figure 7 was adapted with permission from Lopes P, Saucier C, Teissedre P-L, and Glories Y. Impact of storage position on oxygen ingress through different closures into wine bottles. Journal of Agricultural and Food Chemistry. Copyright 2006 American Chemical Society.*
