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.

Especificações

TestsCharacteristicsEspecificações
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/cork

Standard dimensions

  • 44 x 24 mm
  • 38 x 24 mm

Selection and storage of stoppers

  • Amorim can calculate the required cork diameter from the design of the neck of your bottle, the characteristics of the wine and the corking conditions.
  • A wine with high CO2 may require a cork with a greater diameter than normal.
  • Order your corks for immediate or short term use. These stoppers should be used within 6 months of the date of manufacture.
  • Store in a well-ventilated room with controlled temperature between 15°C and 25°C and 50% to 70% humidity.

Corking conditions

  • Ensure any dust is removed before corking.
  • Ensure the cork is compressed slowly to a diameter of not less than 15.5mm.
  • Ensure insertion of the stopper is performed as quickly as possible.
  • For standard bottlenecks, the cork should be inserted to 1mm below the top of the neck.
  • Minimise moisture on the inside of the bottle neck.
  • Headspace at 20°C should be at least 15mm.
  • Internal pressure after corking should not exceed 1.2 bar. Vacuum bottling is recommended.

Equipment Maintenance

  • Always ensure the corker jaws are free of nicks and signs of wear.
  • Ensure proper alignment of plunger and location ring.
  • Ensure corking machine operates smoothly, especially during compression.
  • Regularly clean all surfaces that come into contact with cork with chlorine-free products.
  • Ensure the equipment is suited to the cork 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: 15-20°C at 50-70% humidity.
  • Keep the wine cellar free of insects.
  • Bottles should be transported in an upright position.

Food Standards

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