Acquamark®
Production Flowchart
Technical Specifications

Acquamark® is a natural cork stopper resulting from a high-tech production process. It ensures a superior technical performance in fundamental attributes such as sealing capacity and wine preservation.

… all the safety and prestige of a natural cork stopper allied to a competitive cost…

Its coating is produced through a structural process, based on a water-based solution, which binds the cork extracts to the stopper's surfaces, filling the lenticels and further enhancing the product's sealing potential.

Therefore, the Acquamark cork stoppers® represent all the safety and prestige of a natural cork stopper allied to a competitive cost.

For more information please visit www.acquamark.com

Specifications

TestsCharacteristicsSpecifications
Physical-MechanicalLengthL ± 1.0 mm
Diameterd ± 5 mm
Ovalisation≤ 7 mm
Moisture4% - 8%
Extraction force20 - 40 daN
Physical-ChemicalPeroxide content≤ 0.1 mg/stopper
Dust content≤ 3mg/cork
VisualVisual Grade (1)Reference ≥ 5%
(1) Deviation with regard to reference sample.
Stopper sampling methods as per ISO 2859 standard - Cork Products.

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.
  • For wines which are to age in the bottle, we suggest the use of corks longer than what is normal.
  • Order your stoppers 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 20ºC 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.