Advantec^®

• 44 x 23 mm
• 38 x 23 mm

• 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.

• 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.

• 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.

• 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.

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