HIT 47

All Cork StoppersCork Stoppers for Still Wines

19/07

// STILL WINES

CORK STOPPER //

Lafitte applies all its knowledge and technology to manufacture the micro-agglomerated cork stopper for still wines using the individual molding system, guaranteeing an incomparable organoleptic result.

Micro-agglomerated cork stoppers are composed of 100% raw material resulting from the manufacture of natural cork stoppers. It originates from a perfectly balanced formulation with the use of food-safe microspheres (chemically inert expansion agent), guaranteeing excellent mechanical and physical properties, consistently minimizing the oxygen transmission rate (OTR) in the bottle through the cork stopper.

The control over the cork’s origin, combined with the sterilization and deodorization technology applied to the granulates (MaxClean System), ensures these cork stoppers’ higher sensorial neutrality, respect-ing the sensory profile of the wine and its evolution in the bottle.

Technical Information

  
    Length
    Diameter
    Density
    2,4,6 - TCA(1)
  
    47 ± 0,5
    24 ± 0,3
    275 ± 25
    ≤ QL(2)
  
    mm
    mm
    Kg/m3
    ng/L

  
    Chamfer
    OI(4)
6 months
    OI(4)
12 months
    OTR(5)
per year
  
    NV(3) ± 0,5
    0,57
    0,79
    0,05
  
    mm
    mg O2
    mg O2
    mg O2

⁽¹⁾ Releasable TCA content, analyzed according to ISO 20752

⁽²⁾ QL - Quantification Limit = 0,5 ng/L.

⁽³⁾ NV = Nominal Value

⁽⁴⁾ Oxygen Ingress (OI)

⁽⁵⁾ Oxygen Transfer Rate (OTR) per year, after the first year

Cork closures should be used within six months of shipping;
Cork is sensitive to temperature, humidity, and odors, so it should be stored in a dry secure place:
- clean, aired and odor free; with a constant temperature between 15º and 25ºC;
- with a relative humidity between 50 to 65% (more than 65%, there is the risk of an irreversible microbiological change).
Use standard bottles;
Check the bottling equipment periodically for cleanliness and functionality;
The ambient temperature in the bottling moment should be between 15ºC – 20ºC;
The vacuum bottling system or under CO2 is the most recommendable method;
Respect the recommended filling level of your bottle;
Clean the bottling machine and corker jaws before and after the bottling;
Do not compress the cork below 2/3 of his diameter. Excessive compression can cause deterioration of the cork cells, and consequently harm its elasticity and sealing capacity;
The cork stopper should be aligned with the top of the bottle ± 0,5mm;
Always leave bottles standing vertically for at least 3 minutes after bottling, to enable the dimensional recovery of the cork against the bottleneck, and thus ensure effective sealing;
Storage and transportation of wine products under regulation rules.