ApcorBecoming knowledgeable on cork is incredibly important. In learning and understanding the unique and complex characteristics of this natural product you will also consequently increase your perspective and knowledge on wine. After reading through the information available on this website please complete the Cork Certification Course. If you can answer 80% of the questions correctly, you will be a certified cork expert. The questionnaire was designed and approved by APCOR – Portuguese Cork Association – leading the world on cork closure issues. Wishing you a corking success!

Cork and Wine Basics

  1. Who is credited as the first person to commercially use cork as a closure in wine bottles?
    a.Greek philosopher Aristotle, who first used it as a stop per for the nation's retsina.
    b.French Benedictine monk Dom Perignon, who used it as a stopper for his sparkling wine.
    c.Portugal's Taylor family when they used cork for their port in the late 17th century.
  2. Portugal is the world's leading cork producer, followed by:
    a.Spain, Algeria and Italy
    b.Spain, France and Italy
    c.Spain, Morocco and Tunisia
  3. Which is true:
    a.Over 10 billion natural cork stoppers are produced each year.
    b.Over 15 billion cork stoppers are produced each year.
    c.Over 20 billion cork stoppers are produced each year.
  4. The country that imports the largest number of Portugal's wine corks (21.8%) is:
    a.United States of America
    b.France
    c.Spain
  1. Which of the following statements is true?
    a.The manufacture of cork closure, generates 70% of the industry's income.
    b.The manufacture of cork closures generates 50% of the industry's income.
    c.The manufacture of cork closures generates 90% of the industry's income.
  2. Wines aged with a natural cork stopper seem to develop in the bottle in a very unique and pleasant way. How long can a good cork protect a bottle of fine wine such as Bordeaux or Vintage Port?
    a.15 years
    b.20 years
    c.25 years
    d.100 years
  3. A recent survey estimated that a large percentage of U.S. consumers believed that non-cork closures cheapened a bottle of wine. What was the percentage?
    a.52%
    b.70%
    c.86%
    d.94%

Cork Facts

  1. Which of the following statements is true?
    a.The average lifespan of a cork oak varies between 170-200 years, with minimum harvesting intervals of 4 years.
    b.The average lifespan of a cork oak varies between 170-200 years, with minimum harvesting intervals of 9 years.
    c.The average lifespan of a cork oak varies between 170-200 years, with minimum harvesting intervals of 17 years.
  2. What is the main chemical component in cork?
    a.Polysaccharides, which helps to define the texture of cork
    b.Suberin, which is responsible for cork resilience
    c.Lignin, the binding component of cork
  1. In order, from largest to smallest, what is the correct order of a cork's chemical components?
    a.Lignin, suberin, polysaccharides, tannins, ceroids
    b.Suberin, lignin, tannins, ceroids, polysaccharides
    c.Suberin, lignin, polysaccharides, tannins, ceroids
  2. Approximately 80% of cork (in volume) is gas enclosed in cell walls.
    a.True
    b.False

Cork Harvesting and Production

  1. The best time for bark stripping is:
    a.During a cork oak tree's most active growing phase, from May through August
    b.During a cork oak tree's most inactive growing phase, from November through March
    c.Anytime, Portuguese climate is such that there is significant growth year round
  2. What does "amadia" cork signify?
    a.Cork suitable for several functions, such as stoppers, flooring, shoe soles, etc.
    b.A term to differentiate Portuguese "amadia" cork from Spanish "tapón" cork
    c.A high quality cork tissue obtained after the third harvest, suitable for wine closures
  3. What happens after cork bark has been stripped off into planks?
    a.The planks go directly into warehouse to be sorted and stabilized in temperature- and humidity-controlled environment.
    b.They are aged for several months for texture stabilization, oxidation of polyphenols and removal of sap.
    c.They are boiled immediately for cleaning, then heat-dried, and then punched out.
  4. Why is cork boiled?
    a.To be more pliable and to reduce the microflora
    b.To create a tight, more uniform cell structure as the boiling water makes the gas in the cells expand
    c.To eliminate the fungus causing TCA
    d.To extract polyphenols
    e.a, b and d
    f.a, b and c
  1. When moisture levels are lowered and stabilized below 7%, stopper performance is maximized and microbial contamination is minimized.
    a.True
    b.False
  2. During production, what might cork stoppers be disinfected with?
    a.Ozone
    b.Hydrogen Peroxide
    c.Chlorine
    d.a and b
    e.a, b, and c
  3. Which of the following is not true? Paraffin or silicon is added to:
    a.Improve a cork's sealing capacity
    b.Help prevent outside contaminants from infecting the cork
    c.Make cork insertion and extraction easier

Types of Cork Stoppers

  1. Agglomerated cork stoppers are made from:
    a.Suitable leftover pieces of natural cork
    b.Lower grade cork
    c.Recycled cork
    d.A combination of a, b, and c, in order to ensure consistency.
  1. Technical cork closures were designed for wine that is to be stored:
    a.Up to three years
    b.Up to five years
    c.Up to ten years
    d.Up to fifteen years

Wine Defects and Aromas

  1. Natural cork prevents reduction and mercaptans by:
    a.Keeping all oxygen out of the sealed bottle
    b.Seeping small amounts of oxygen into the bottle over time
    c.Allowing disulfides to escape from the bottle
    d.Allowing sulfur to escape from the bottle
  1. TCA is formed by the interaction between mold and chlorine compounds?
    a.True
    b.False

Cork and the Earth

  1. The Portuguese cork forests provide a habitat for many endangered species. Which one of the species below is almost extinct?
    a.The Iberian lynx
    b.The Portuguese national flower, the red carnation
    c.The Lobo wolf
  2. A cork oak tree can only be harvested once, at which point it dies.
    a.True
    b.False
  1. The world supply of cork is on the verge of running out.
    a.True
    b.False

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