Abstract: Disclosed is a process for preparing cork articles, in particular cork stoppers for wine bottles, which involves treating cork with a phenol oxidizing enzyme. Preferred phenol oxidizing enzymes are laccase, peroxidase, catechol oxidase, and o-aminophenol oxidase. The treatment with a phenol oxidizing enzyme reduces the characteristic cork taint/astringency which is frequently imparted to the bottled wine.

Abstract: A process for impregnating corks, in such a way as to improve the sealing effect thereof, with at least one substance which is repellent to aqueous solutions and which is comparable or identical to aqueous solution-repellent substances naturally occurring in cork, in regard to sealing effect and compatibility with the material to be sealed in a container by the cork, provides that prior to the impregnation step on a surface thereof which is to be impregnated the cork is exposed to direct current corona discharge or an alternating current corona discharge, thereby enhancing the capacity of the cork to absorb the impregnation agent.