Ideal for wines that are for rapid consumption. Guarantee high level of elasticity, which confers high capacity and adaptation to the bottle. Manufactured entirely from granulated cork, using materials which cannot be used for the production of natural corks, and binding agents which have been approved for use in contact with foodstuffs.
AGGLOMERATED Stopper [ Product technical file ]
TESTS DIMENSIONAL
PHYSICAL
MICROBIOLOGICAL
Specifications
TESTS WITH WATER UNDER PRESSURE
RECUPERATION
What types of wine do we recommend this product for?
Available dimensions: 44 x 23 mm 38 x 23 mm
CHARACTERISTICS
SPECIFICATIONSS
Diameter
23.00 ± 0.3 mm
Length
44.00 / 38.00 ± 0.50 mm
Density
260-320 Kg /m3
Humidity
4.5 - 7.5 %
Extraction Force
15.0 - 40.0 daN
Capillarity
< 2.50 mm
Aerobic Bacteria
< 30 UFC / stopper
Yeasts and moulds
< 10 UFC / stopper
Longitudinal deformation
< 10.00 %
Diametrical deformation
< 3.00 %
Water absorption
< 12.000 %
Disagglomeration
No disagglomeration should exist
Instantaneous recuperation
≥ 86 % of its diameter
Diametrical recuperation 5 min
≥ 90% of its diameter
Diametrical recuperation 1 hour
≥ 92 % of its diameter
Reference Norms: UNE 56922 / UNE 56927 / UNE56928 / UNE56929 / UNE 56930
FOR STORAGE WE RECOMMEND …
FOR BOTTLING WE RECOMMEND …
n Maintaining an environment in the storage
n Keeping the installations clean and
facility in which the temperature is lower than 30ºC and the relative humidity is from 40 to 85%.
n Not opening storage containers until closures are to be used.
n The maximum storage period in these conditions is 12 months.
the use of cleaning products which contain no chlorine.
n Ensuring that the neck of bottles complies with the requirements of regulation UNE-EN 12726.
n Sticking to nominal fill levels to allow the wine to expand without exceeding 0.2 bars of internal pressure. At 20ºC the head space must not be less than 10 mm.
n Avoiding the accumulation of moisture on the internal walls of the
necks of bottles during the bottling process.
n Using the bottling frequency recommended by the manufacturer.
n Any reduction in diameter must not exceed 33% of the initial diameter.
n Ensuring that no folds are produced and that the cork is level with the mouth of the bottle.
n Wait at least 5 minutes after bottling if bottles are not going to remain upright.
Stoppers conceived for bottling wine to be consumed within a medium period of 2-3 years. Agglomerated cork stopper, with ring or natural cork disc on top and bottom.
1+1 Stopper [ Product technical file ]
TESTS DIMENSIONAL
PHYSICAL
Specifications
MICROBIOLOGICAL TESTS WITH WATER UNDER PRESSURE
RECUPERATION
What types of wine do we recommend this product for?
Available dimensions: 44 x 23.5 mm 40 x 23.5 mm
CHARACTERISTICS
SPECIFICATIONSS
Diameter
23.50 ± 0.40 mm
Length
44.00 / 40.00 ± 0.50 mm
Disk thickness
≥ 4 mm
Density
235 - 315 Kg /m3
Humidity
4-8%
Extraction Force
20.0 - 40.0 daN
Capillarity
1/3 stopper height
Powder content
< 0.001 g / stopper
Aerobic Bacteria
< 30 UFC / stopper
Yeasts and moulds
< 10 UFC / stopper
Adhesion of each disc
> 95 %
Breakage tension
> 5,5 daN/cm2
Disagglomeration
No disagglomeration should exist
Instantaneous recuperation
≥ 87% of its diameter
Recuperation 5 minutes
≥ 91% of its diameter
Diametrical recuperation 1 hour
≥ 93% of its diameter
Reference Norms: UNE 56926 / UNE 56927 / UNE 56930 / UNE 56928 / UNE 56929
FOR STORAGE WE RECOMMEND …
FOR BOTTLING WE RECOMMEND …
n Maintaining an environment in the storage
n Keeping the installations clean and
facility in which the temperature is lower than 30ºC and the relative humidity is from 40 to 85%.
n Not opening storage containers until closures are to be used.
n The maximum storage period in these conditions is 12 months.
the use of cleaning products which contain no chlorine.
n Ensuring that the neck of bottles complies with the requirements of regulation UNE-EN 12726.
n Sticking to nominal fill levels to allow the wine to expand without exceeding 0.2 bars of internal pressure. At 20ºC the head space must not be less than 10 mm.
n Avoiding the accumulation of moisture on the internal walls of the
necks of bottles during the bottling process.
n Using the bottling frequency recommended by the manufacturer.
n Any reduction in diameter must not exceed 33% of the initial diameter.
n Ensuring that no folds are produced and that the cork is level with the mouth of the bottle.
n Wait at least 5 minutes after bottling if bottles are not going to remain upright.
Ideal for bottling young and crianza (aged 2 years) wines. Colmated natural stoppers are made of natural cork with all their pores filled exclusively with cork powder so as to improve their visual aspect and performance.
COLMATED Stopper [ Product technical file ]
TESTS DIMENSIONAL
PHYSICAL
Specifications
MICROBIOLOGICAL
VISUAL
RECUPERATION
What types of wine do we recommend this product for?
Available dimensions: 49 x 24 mm 44 x 24 mm 39 x 24 mm
CHARACTERISTICS
SPECIFICATIONSS
Diameter
24.00 ± 0.40 mm
Length
49.00 / 44.00 / 39.00 ± 0.50 mm
Ovalisation
≤ 0.5 mm
Density
140 - 220 Kg /m3
Humidity
5-8%
Extraction Force
20.0 - 40.0 daN
Capillarity
< 2.50 mm
Powder per stopper
< 0.003 g / stopper
Aerobic Bacteria
< 30 UFC / stopper
Yeasts and filamentous moulds
< 10 UFC / stopper
Superior Class (S)
If S > 10 % (high quality)
Central Class (C)
-5 < S-I < 10
Inferior Class (I)
If I < 10 % (low quality)
Veins
6-11 Veins
Instantaneous recuperation
≥ 88 % of its diameter
Recuperation 5 minutes
≥ 93% of its diameter
Diametrical recuperation 1 hour
≥ 95% of its diameter
Reference Norms: UNE 56924 / UNE 56927 / UNE56928 / UNE56929 / UNE 56930
FOR STORAGE WE RECOMMEND …
FOR BOTTLING WE RECOMMEND …
n Maintaining an environment in the storage
n Keeping the installations clean and
facility in which the temperature is lower than 30ºC and the relative humidity is from 40 to 85%.
n Not opening storage containers until closures are to be used.
n The maximum storage period in these conditions is 12 months.
the use of cleaning products which contain no chlorine.
n Ensuring that the neck of bottles complies with the requirements of regulation UNE-EN 12726.
n Sticking to nominal fill levels to allow the wine to expand without exceeding 0.2 bars of internal pressure. At 20ºC the head space must not be less than 10 mm.
n Avoiding the accumulation of moisture on the internal walls of the
necks of bottles during the bottling process.
n Using the bottling frequency recommended by the manufacturer.
n Any reduction in diameter must not exceed 33% of the initial diameter.
n Ensuring that no folds are produced and that the cork is level with the mouth of the bottle.
n Wait at least 5 minutes after bottling if bottles are not going to remain upright.
Only natural cork stoppers can achieve perfect equilibrium prolonged by time by allowing the noble aging of wine Ideal for young as well as vintage wines. Manufactured by perforation from a single piece of cork. Natural corks are perceived as a sign of quality by consumers.
NATURAL Stopper
[ Product technical file ]
TESTS DIMENSIONAL
PHYSICAL
Specifications
MICROBIOLOGICAL
VISUAL
RECUPERATION
What types of wine do we recommend this product for?
Available dimensions: 49 x 24 mm 44 x 24 mm 39 x 24 mm
CHARACTERISTICS
SPECIFICATIONSS
Diameter
24.00 ± 0.40 mm
Length
49.00 / 44.00 / 39.00 ± 0.50 mm
Ovalisation
≤ 0.5 mm
Density
125- 230 Kg /m3
Humidity
5-9%
Extraction Force
20.0 - 40.0 daN
Capillarity
< 2.50 mm
Aerobic Bacteria
< 30 UFC / Stopper
Yeasts and filamentous moulds
< 10 UFC / Stopper
Superior Class (S)
If S > 10 % (high quality)
Central Class (C)
-5 < S-I < 10
Inferior Class (I)
If I < 10 % (low quality)
Veins
6-11 Veins
Instantaneous recuperation
≥ 88 % of its diameter
Recuperation 5 minutes
≥ 93 % of its diameter
Diametrical recuperation 1 hour
≥ 95 % of its diameter
Reference Norms: UNE 56921 / UNE 56927 / UNE56928 / UNE56929 / UNE 56930
FOR STORAGE WE RECOMMEND …
FOR BOTTLING WE RECOMMEND …
n Maintaining an environment in the storage
n Keeping the installations clean and
facility in which the temperature is lower than 30ºC and the relative humidity is from 40 to 85%.
n Not opening storage containers until closures are to be used.
n The maximum storage period in these conditions is 12 months.
the use of cleaning products which contain no chlorine.
n Ensuring that the neck of bottles complies with the requirements of regulation UNE-EN 12726.
n Sticking to nominal fill levels to allow the wine to expand without exceeding 0.2 bars of internal pressure. At 20ºC the head space must not be less than 10 mm.
n Avoiding the accumulation of moisture on the internal walls of the
necks of bottles during the bottling process.
n Using the bottling frequency recommended by the manufacturer.
n Any reduction in diameter must not exceed 33% of the initial diameter.
n Ensuring that no folds are produced and that the cork is level with the mouth of the bottle.
n Wait at least 5 minutes after bottling if bottles are not going to remain upright.