To each their own Cap (and for romantics of the Cork is the Querus project)

by Thursday, October 4, 2012

The natural cork stopper, Thanks to its waterproof characteristics and its ability to
withhold oxygen, promotes the correct evolution and preservation of bottled wine.
The elasticity of the Cork, In addition, allows the CAP to perform its function as a seal
inside the bottle, but also to return to original size within a few minutes, a
time retrieved. The removal of the CAP is ensured by a surface treatment or processing
that prevents the crumbles.
This type of contact closure with wine is constantly wet and “nourished "; Like this
the CAP can remain elastic and, Once placed inside the neck of the bottle, adheres
completely on the walls, even if the glass were to expand or contract.
For this reason, experts recommend keeping the bottles with a Cork in
horizontal or slightly inclined position, as is the case in the best containers
The Cork stopper, Thanks to the deformability and the Cork cell configuration, ensures a
constant pressure along the inner surface of the bottle neck, through a transversal thrust,
adjustable with the appropriate choice between diameter of the CAP and the bottle neck.
The corks manufactured today are designed to better meet the needs of conservation of
different types of wine and according to their final consumption.
There are, In fact, for various types, each having particular characteristics and suitable for different uses.
A plugin consists solely of natural cork from planks of
high thick perforated Cork in one piece that retains its
physical and chemical properties of raw materials. Suitable for wine closure
tandel, due to its characteristics of elasticity is the key element for
the ageing of bottled wines.


The natural cork stopper code output consists of two or more pieces of United Cork
with an adhesive suitable for foodstuffs. These types of Cork lend themselves to the closure of
very large bottles, Since their densities can be achieved ad hoc. Generally
This plug is not suitable for wines.


The natural cork stopper filled is a cap whose natural holes are
"closed" with Cork powder. This particular process is used to make
perfect closure as well as to produce aesthetic advantages and


The natural cork stopper for champagne and sparkling wine is suitable for wines
sparkling wines. It is produced industrially from a main body, format
from agglomerated Cork granules and a, two, or three Cork washers
natural. The diameter of this cap is generally larger than normal for
support the pressure given by the gas in the wine.



Agglomerated Cork stopper is constructed of all industrially and is
formed by the by-products of the production of natural corks.The CAP has
different versions depending on the volume of Cork is used.(Es
Microagglomerato) This cap is not considered cheaper
of the natural and can be used to close from wines consumed within
15 years.


The best type is say that consist of a glass body with a ring of plastic seal that allows a perfectly hermetic closure. The combination of the two materials also avoids harsh and unpleasant odours, but it requires special and patented bottle.





The capsule is a wine closure
particular, consisting of an aluminium casing entirely customizable and decorabile that contains within it a multilayer seal with a film of insulating material.
The aluminium capsule constitutes the physical media and the tightness is provided by waterproof film contained within, the most important element of the screw cap for wine. It consists of poly-coupled multilayer material of polyethylene foam + insulating layer (Saranex, aluminium, pond) + transparent films suitable for contact with food. The real resistance is given then by the insulating layer while in contact with the wine remains just a movie of inert material that guarantees a total neutrality towards the liquid. The screw cap is therefore from
closing and sponsorship sovracapsula.


That's probably screw the CAP more performant, but I find that always be so unromantic… Dull girls stuff, they will say the wine guy and the wine geek, but would you put the fascination of Cork? Would you put the rite of the corkscrew? That's why the project might be interesting Diam.


The Cork industry, through idi associations representing various countries, commissioned to the European Trade Union Confederation a study Cork, called "Quercus project, in order to arrive at a scientific evaluation on the possibility that the Cork is responsible for organoleptic changes in wines due to the presence of Trichloroanisole (TCA). This study analyzed all stages of the production of corks and, Thanks to this research, It was possible to deepen
knowledge of components that generate this type of anomalies.
The project was organized into three phases: a biographical analysis to integrate existing data in particular
those relating to development techniques and analytical methods, the identification of the rancid taste and
evaluation of laboratory testing methods, and a study on the control of the production process.
From this study have taken important information.
Various factors affect the characteristics of the wines, appearing at various times of his
life cycle during bottling or storage of real wine. Some of these factors
can be attached to the plugs, but also to the place and the way in which they are kept.
The cloroanisoli are fungi that can transmit to the wine that taste of mould or musty,
commonly known as "corking". The cloroanisoli can be transferred to wine by
conditions of the cellar where the bottles are preserved or through contact with other materials
contaminated: tanks, pipes, barrels, fragments of wood, filters, sealants, seals.
The aloanisoli most frequently present in wine are:
• 2,4,6 Trichloroanisole (TCA) – wine contaminated with TCA have wet cardboard taste, "moldy"
• 2,4,6- Tribromoanisole (TBA) – composed originated essentially by using basic elements
bromine fire resistant wood treatment of wineries. Mushrooms grow with moisture and
produce this compound with an aroma similar to TCA
• 2,3,4,6 Tetrachloroanisole (TeCA);
• Pentachloroanisole (APC)
Other alterations of wine can be recognized as oxidation and reduction. These two types
of evolution occur in wine components due to excessive oxygenation (oxidation)

and/or the absence of oxygen (reduction), that can lead to the deterioration of the structure and
producing a quality characteristic aroma of caramel in the case of oxidation, and a taste of
“Rotten Egg” in the event of a reduction.
Even air sulfur compounds, potentially present in wines, can help to give the
a taste of product “rotten eggs”.
The wine, In addition, can present the so-called characterised by volatile acidity vinegar odor, that can
be associated with bacterial contamination, or can meet the presence of volatile phenols,
associated with the presence of yeasts can grow in wines in low concentrations of residual sugar.
It has therefore been scientifically and empirically proven that the "corking" may come from
many sources and not only give corks, Since the contamination with the TCA may have origins
The presence of TCA was acquired in various products: bottled mineral water, beer, bottles of wine
sealed with screw caps, cans of soft drinks, packaged food products, dried grapes.
The TCA comes from microorganisms, namely mushrooms, in the presence of organochlorine compounds. The
risk of the presence of TCA occurs whenever there are phenols, chlorine and mushrooms.
Since the TCA can be present even in caps, the Cork industry has invested heavily in
research and has already acquired sufficient knowledge to control and eliminate this problem. Thanks to
This commitment, within only five years, the number of damaged bottles from the TCA has decreased
of 80%.
Quercus project is therefore the need to develop a code of procedures for
production of caps and their use as closures, In addition to completing analytical studies that
meet the requirements of the directives of European laboratories (ISO, CEN, etc) to standardize the
working procedures.
International Code of the manufacturing procedures
The International Code of procedures of manufacture of the Cork stopper (ICCSMP) was
made on the basis of the results of the project Quercus, It defines the good practices to be adopted to implement
control of quality standards throughout the production process, ensuring that producers and
bottlers uncontaminated product. APCOR is responsible for the promotion of the implementation of
International Code of the manufacturing practice of Cork in Portugal, While for
the Italy it is responsible for the Group's Cork Assoimballaggi.
The certification system which is derived is called Systecode, to this Protocol within six
years have joined the main manufacturers. Certification is a guarantee of the quality of
product supplied to customers. The Systecode is a key to the success of the sector and
encourages companies to improve their production processes and therefore to make
corks of better quality. In addition to Systecode, the Cork industry counts the
certifications: ISO 9001 (quality), ISO 22000 (food security) and ISO 14001 (Environment).

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