Neutrocork®
Production Flowchart
Technical Specifications

The latest in new-generation technical stoppers, Neutrocork® is developed from natural cork using cutting-edge technology.

… distinguished by its great structural stability resulting from a micro cork granule composition…

Recommended for wines with a certain complexity and intended for early consumption (up to two years). Neutrocork® is distinguished by its great structural stability, resulting from a uniform-sized micro cork granule composition pressed into individual moulds.

Easy to use and especially suited for high-speed bottling lines. With an attractive appearance and easy extraction, it stands as an extremely competitive natural closure in terms of both performance and price.

Specifications

TestsCharacteristicsSpecifications
Physical-MechanicalLengthL ± 1.0 mm
Diameterd ± 0.4 mm
Ovalisation≤ 0.3 mm
Moisture4% - 9%
Specific weight240 - 320 kg/m3
Extraction force20 - 40 daN
Physical-ChemicalPeroxide content≤ 0.1 mg/stopper
Dust content≤ 3mg/stopper
OTR (Oxygen Transfer Rate)12 months1.2 mg/stopper
24 months1.3 mg/stopper

Standard dimensions

  • 44 x 24 mm
  • 38 x 24 mm

Selection and Storage of Cork Stoppers

  • Amorim can calculate the required cork diameter by studying the internal profile of the bottleneck, the characteristics of the wine and the corking conditions.
  • Order your cork stoppers for immediate use. These cork stoppers should be used within six months of the date of manufacture if the storage conditions are respected.
  • Store the cork stoppers in their original packages, in a well-ventilated room with controlled temperature between 15oC and 25oC and 50% to 70% humidity.
  • Do not leave boxes and/or bags open with surplus cork stoppers.

Corking Conditions

  • Ensure any dust its removed before corking.
  • Ensure the cork is compressed smoothly, to a diameter no less than 15,5 mm.
  • Ensure insertion of the cork is a quick as possible.
  • For standard bottlenecks, the cork should be inserted to 1 mm below the top of the neck.
  • Minimise moisture on the inside of the bottleneck. Headspace should be at least 15 mm at 20oC.
  • Don’t leave the cork stoppers in the feeder as to avoid dust.
  • Always use stoppers with a surface treatment suitable for the type of beverage, bottling process and selected bottle.
  • A vacuum must be created in order to prevent internal pressures.

Equipment Maintenance

  • Maintain the corker jaws free of nicks and signs of wear.
  • Ensure proper alignment of plunger and location ring.
  • Ensure corking machine operates smoothly, especially during compression.
  • Clean all cork-handling surfaces regularly with chlorine-free products.
  • Ensure the equipment is suited to the cork and bottle used.

Storage and Transport of Wine

  • After bottling., the bottles should be kept in an upright position for at least 10 minutes.
  • Ideal bottle storage conditions are 12o-18oC at 50-70% humidity.
  • Keep the wine cellar free of insects.
  • Bottles should be transported in an upright position.
  • The product must not be stored in a location exposed to sunlight, heated environment and in direct contact with the ground.

Food Standards

All Amorim & Irmãos, S.A. products comply with existing regulations and legislation (European and FDA — Food and Drug Administration) for products in contact with food.