PROCORK TECHNICAL INFORMATION

ProCork™ What is ProCork ?

ProCork is a membrane technology with 5 layers of high-density inert polymers, applied to the top ends of the cork, with the aim of forming a barrier to the TCA, hydrophilic flavors, oleoophilic substances, allowing micro oxygenation and humidity control. The membrane is a hygienic protection to wine once it is FDA approved.

Protègedela quality qualité ofduthe Vinwine Protects Reduces the heterogeneity between bottles Maintains the freshness of the wine’s flavors

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Tradition + Technology

TRADITION + TECHNOLOGY = PROCORK A revolutionary technology!

Thanks to a membrane: - Eliminates the risk of contamination with TCA - Reduces the heterogeneity between bottles - Blocks all other flavors of the cork transmittable to the wine - Prevents oxidation and excessive reduction by controlling micro-oxygenation - Doesn’t allow the escape of flavors from the wine

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Free SO2

Free SO2 (mg/l)

Tests conducted by the AWRI (Australian Wine Research Institute) demonstrates and confirms that a cork seal with ProCork, provides a greater retention of free SO2 and a better seal for the wine.

Storage (Months) AWRI Report: ‘Commercial Closure Trial – 12, 18, 24, 30 and 36 month Progress Report Performance Testing of ProCork’s Membrane Cork Closure’, www.ProCork.com

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Freshness & Flavour “The ProCork bottle was fresh, vibrant and clearly had the brightest aromas” Huon Hooke Sydney Morning Herald, The Age 15 January 2005

“ProCork wines tend to have cleaner, more elegant fruit” Jamie Goode (UK Wine Writer) Wine Bottle Closures Flavour Press 2006

Tests conducted by the AWRI (Australian Wine Research Institute) demonstrates and confirms that a cork seal with ProCork, improves the quality of the wine maximizing its profile flavors.

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Optimal Oxygenation

Again, tests by AWRI demonstrates and confirms that a sealing cork with ProCork membrane, optimize oxygen permeability blocking flavors such as TCA, glue and plastic.

As shown in the graph, it is ProCork that is situated in the optimum zone.

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Bottling Bottling Precautions Filling level and filling temperature A bottle of wine is like a giant thermometer. As the temperature rises, the liquid level rises. With the bottles lying down, the pressure will ultimately exceed the sealing force of the stopper.

When bottling, it is important to take into account that it is possible for variations in temperature to occur during storage of the bottles, either:     

At the wine producer (6ºC to 17ºC) During transport In the distributor’s warehouse At the shop or supermarket In the trunk of the consumer’s car

A head space (empty air space) between the stopper and the wine, of a minimum of 17mm (if the wine at 20ºC) is essential, called the 20-20 rule.

The bottle indicates the level of filling (at 20ºC) and the cork length has to match, for example if the bottle has the number 55 on the bottom, that means that it should be filled at 20ºC up to 55mm from the top of the bottle and that it should have a 38mm cork, this is 38mm cork + 17mm headspace = 55mm. If it is to be used a 45mm cork then it has to be discounted 7mm in the filling, this is the filling height must be 62mm.

The same happens with a 63mm bottle, this is 45mm cork + 17/18mm headspace = 63mm. If it is to be used a 49mm cork then it has to be discounted 4mm in the filling, this is the filling height must be 67mm.

Description and temperature curve shall be shown next.

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