Augmented neutrality

The world's most advanced and greenest micro granulated cork

Xpür® stoppers now feature the world's most advanced and greenest micro granulated cork cleaning technology.

After years of R&D, Amorim Cork has brought supercritical fluid technology well into the 21st Century. Making TCA truly a thing of the past, Xpür® allows for a robust and even deeper cleansing of cork’s cellular structure, eliminating volatile substances that could trigger sensory deviations, while keeping the natural characteristics of cork intact.

Cork Properties

Physical-Mechanical Length (l) l ± 1.0 mm
  Diameter (d) d ± 0.4 mm
  Ovalisation ≤ 0.3 mm
  Moisture 2% - 8%
  Specific weight 240 - 320 kg/m3
  Extraction force 15 - 40 daN
Chemical Peroxide content ≤ 0.1 mg/stopper
  Dust content ≤ 2 mg/stopper
SPME GC / MS / ECD 2, 4, 6 – Trichloroanisol (TCA)  < 0,3 ng/L (*)
OTR (Oxygen Transfer Rate) 6 months 1.06 mg of O2
  12 months 1.14 mg of O2
  after 12 months 0.05 mg of O2 (1)
CO2 Balance -395 g/stopper

(*) Releasable TCA content at or below the 0.3 ng/L quantification limit; analysis performed in accordance to ISO 20752.

(1) per year after the 1st year

  • 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.

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