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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.


http://www.vinico.net/docs/vinico_agglomeratedstopper