Microagglomerated cork stoppers represent a new generation of wine closures manufactured from carefully selected, premium-quality natural cork granules bonded with polyurethane microspheres and a food-grade binding agent.
This advanced technology produces cork stoppers with highly uniform mechanical properties, excellent sealing performance and consistent behavior throughout the wine's storage period. The manufacturing process also significantly reduces the risk of cork taint, with TCA (2,4,6-trichloroanisole) levels below 1 ng/L, or even below the detection limits of modern analytical methods, depending on the product range.
Thanks to their homogeneous structure and rigorous quality control, microagglomerated cork stoppers provide a reliable solution for wines intended for short- and medium-term aging.
Product Range
EFFICIENT
Recommended aging period: up to 3 years
Standard dimensions: 44 (40) × 24 mm
EFFICIENT PLUS
Recommended aging period: 4–6 years
Standard dimensions: 44 (40) × 24 mm
Technical Specifications
Both product ranges are manufactured in accordance with the European standards UNE 56922:2004 and UNE 56930:2005, ensuring excellent dimensional accuracy and consistent technical performance.
| Characteristic | EFFICIENT | EFFICIENT PLUS |
|---|---|---|
| Length tolerance | ±0.3 mm | ±0.3 mm |
| Diameter tolerance | ±0.2 mm | ±0.2 mm |
| Ovality | None | None |
| Moisture content | 4–8% | 4–8% |
| Density | 280 kg/m³ ±6% | 280 kg/m³ ±6% |
| Capillarity | < 1/3 of stopper length | < 1/3 of stopper length |
| Elastic recovery | ≥90% after 5 min ≥92% after 1 hour |
≥90% after 5 min ≥92% after 1 hour |
| Leak tightness | 100% up to 6 bar | 100% up to 6 bar |
| Dust content | ≤0.001 g/stopper | ≤0.001 g/stopper |
| Aerobic bacteria | <30 CFU/stopper | <30 CFU/stopper |
| Yeasts and molds | <10 CFU/stopper | <10 CFU/stopper |
| Sensory control | No impact on wine aroma or taste | No impact on wine aroma or taste |
Chloroanisole Content
EFFICIENT
- 2,4,6-TCA ≤ 1 ng/L
- PCA, TeCA and TBA: below detectable limits
EFFICIENT PLUS
- 2,4,6-TCA ≤ Quantification Limit (0.5 ng/L)
- PCA, TeCA and TBA: below detectable limits
Recommendations for Proper Corking
To achieve optimum sealing performance and ensure proper wine preservation, the following recommendations should be observed:
- The difference between the stopper diameter and the bottle's internal neck diameter should be at least 5–6 mm.
- For bottles with a tapered neck, a difference of 6–8 mm is recommended.
- The headspace between the wine surface and the bottom of the inserted cork should measure 2–3 cm, allowing for volume changes caused by temperature fluctuations.
- After bottling, bottles should be stored upright for at least 48 hours to allow the stopper to recover its original shape and create an effective seal.
- Ensure that the corking machine jaws are correctly adjusted to prevent stopper deformation or edge damage that could release cork particles into the wine.
- Do not soak, boil or otherwise treat the cork stoppers before use. They are supplied pre-lubricated and ready for immediate bottling.
Manufacturer: Technosugheri
Download
Microagglomerated Cork Stopper – Technical Data Sheet