Amorim Cork’s ground-breaking Xpür® technology, was launched in January 2021 and the company has tripled its installed production capacity, making it possible to produce over one billion Xpür® stoppers per year.
This development allows Amorim Cork to keep pace with the growing demand from wine producers around the world for the most modern micro-granulated stoppers.
Xpür® uses state-of-the art supercritical CO2 technology to extract volatile compounds from cork and removes any molecules that can give off undesirable aromas and flavours to wine.
Supercritical CO2 extraction technologies were first introduced in the early 1960s, traditionally applied to a wide range of food industries, including tea, coffee, hops extraction, spices and many natural products. In the wine industry its application began in the 2000s.
Xpür® is considered to be the most efficient and sustainable supercritical extraction technology in the food industry. It only uses 25% of the energy and 10% of the CO2 previously required, besides reducing the production cycle to 4 hours.