<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Cork and Alcoholic Beverages</style></title><secondary-title><style face="normal" font="default" size="100%">Food Reviews International</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2005</style></year></dates><publisher><style face="normal" font="default" size="100%">Taylor &amp; Francis</style></publisher><volume><style face="normal" font="default" size="100%">21</style></volume><pages><style face="normal" font="default" size="100%">53-68</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">For centuries, cork has been the stopper of choice for various alcoholic beverages. In this review, cork history, sources, production, physical properties, composition, off-flavors, and alternatives to cork stoppers are discussed.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1081/FRI-200040593</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1081/FRI-200040593</style></research-notes></record></records></xml>