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The world's first natural cork with a non-detectable* TCA performance

NDtech is the industry's most advanced screening technology

NDtech is an individualized quality control screening technology for natural cork stoppers that delivers the world's first natural cork with a non-detectable TCA performance*.

Developed and patented by Amorim, NDtech is the industry's most advanced screening technology. NDtech individually tests each wine cork for TCA, using unprecedented fast chromatography. The high-precision screening technology can detect any cork with more than 0.5 nanograms of TCA per litre* (parts per trillion, the equivalent of one drop of water in 800 Olympic swimming pools), which will be automatically removed from the supply chain.

Cork Properties

TestsCharacteristicsSpecifications
Physical-Mechanical  Length (I) l ± 1,0 mm
  Diameter (d) d ± 0,5 mm
  Ovalisation ≤ 0,7 mm
  Moisture 4% - 8%
  Extraction force 20 - 40 daN
Chemical Peroxide content ≤ 0,1 mg/stopper
  Dust content ≤ 3 mg/ stopper
  2, 4, 6 - Trichloroanisole (TCA) < 0,5 ng/L*
Visual Visual Grade (1) Reference ≥ -5%
OTR** (Oxygen Transfer Rate) 60 months 2,8 mg/stopper
  36 months 2,7 mg/stopper
  24 months 2,6 mg/stopper

(1) Deviation with regard to reference sample. Stopper sampling methods as per ISO 2859 standard - Cork Products.
*releasable TCA content below the 0.5 ng/L quantification limit; analysis performed in accordance to ISO 20752.
**OTR values established according to the method described in “Lopes, P.; Saucier, C.; Glories, Y. Nondestructive colorimetric method to determine the oxygen diffusion rate through closures used in winemaking”. J. Agric. Food Chem. 2005, 53, 6967-6973

  • 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.
  • Store the cork stoppers in their original packaging, 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 is removed before corking.
  • Ensure the cork is compressed smoothly, to a diameter no less than 15,5 mm.
  • Ensure insertion of the cork is as 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 at 20ºC should be at least 15 mm.
  • 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.
  • 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 chlorinefree products.
  • Ensure the equipment is suited for 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.

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