Colmated Wine Corks

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Colmated cork stoppers are obtained through a process used to improve the performance levels of natural corks of medium quality.

To protect its natural structure and ensure the technical performance, the latest technology is used in the sterilization, cleaning and refinement of this type of corks.

The colmated cork stopper characteristics provide an excellent sealing solution for fast consumption wines and other beverages (12 to 24 months) presenting excellent performance levels at an exceptionally competitive price.
Name Specification Method
Cork origin Portugal -
Height tolerance ±0.5mm NP 2803-1 / ISO 9727-1
Diameter tolerance ±0.5mm NP 2803-1 / ISO 9727-1
Ovality <0.5mm NP 2803-1
Moisture content 4%-8% NP 2803-2 / ISO 9727-3
Uncorking strength 20-40 DaN NP 2803-4 / ISO 9727-5
Capillarity ≤2mm ME 6
Diameter recovery after compression Superior to 90% after 5 minutes ISO 9727-4
Liquid sealing capacity 0.9 to 1.2 Bar (90 to 120 kPa) of internal pressure ISO 9727-6
Peroxide content <0.1mg/cork NP 4296 / ISO 21128
Surface treatment ±4mg/cork ME 10
Dust content <2mg/cork ISO 9727-7
Humidity 5%-8% ISO 9727-3
TCA ≤1 ng/l ISO 20752 / DIS 20752
Sensorial analysis Absence of anomalous odours ISO 22308