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Code: 8008343
Decoration: Standard
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Code: 123456
Minimum dosage per hL: 2 g
Packaging: 0.5 kg
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OIL BOTTLES
Distillation Plants

Cork Stoppers Use

RECOMMENDATIONS FOR CORK STOPPERS USE

BEFORE BOTTLING

  • Keep cork cartons in a clean, cool and dry environment (ideally, at constant temperature of 10-25°C and constant humidity of 40-70%).
  • In case of different storage conditions, leave the corks at the recommended conditions for at least 24 hours prior to bottling.
  • Avoid any contact with smells or liquids.
  • Do not expose cork cartons, cork bags or corks to direct sunlight, extreme heat or intense cold.
  • Open the plastic bags only immediately before use.
  • Do not leave bags containing corks open. If you have only used some of the corks contained in a bag, reseal it and re-sulphur (with SO2 ) immediately and use the remaining corks as soon as possible.

DURING BOTTLING

  • Clean the corking machine and any surface coming in contact with corks regularly and according to the manufacturer's instructions.
  • Ensure that the jaws are in perfect condition and adjusted so as not cause any wrinkles or cuts on the corks.
  • The use of machines with 4 corking jaws is recommended, as it reduces the possibility of damage to the corks.
  • Ensure that during corkage the bottle neck and the corking jaws are as clean and dry as possible.
  • To avoid wetting the bottle neck, and therefore minimize the risk of contact between liquid and cork, the movement of the bottles from filling to corking should take place with great care and without excessive shaking.
  • Check for the correct alignment and centering of bottle and plunger.
  • The recommended compression range of the corks is 15.5-16.0 mm for 24mm corks and 15.8-16.3 for 25mm corks.
  • The recommended average corking speed is 1.500 bottles/hour for single-head machines and 1.250 bottles/hour (per head) for multi-head machines. In both cases, the corking speed should not go below 800 bottles/hour.
  • Allow correct ullage space in the bottle (generally between 16 and 20 mm) and adjust the fill point according to the temperature at bottling (compensating for wine expansion at higher temperatures and preventing any possible over-pressure in the bottle). Remember to take into consideration all the factors involved type of wine (alcohol level), type of bottle, length of cork and temperature during bottling and during transportation.
  • Attention! With an increase in temperature of 1°C, wine expands by around 0.3ml/l. The ullage space therefore reduces by around 1 mm.
  • The recommended bottling temperature is 10-25
  • In case of pasteurization of the wine, inform us when ordering.
  • The use of a vacuum or a cartoon dioxide filling system is highly recommended. Check frequently their correct functioning. The ideal internal pressure of the bottle at 20 °C should be 0.1 to 0.3 bars.
  • In case of Heated jaws, inform us when ordering. In any case do not heat above 60 °C.

AFTER BOTTLING

  • After bottling, bottles should be kept in an upright position for at least 24 hours to allow for the optimal elastic return of corks.
  • During storage and transportation, try to keep the bottled wine at temperatures not exceeding 25°C to reduce the possibility of wine travel and leakage.

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