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.
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|Physical-Mechanical||Length||L ± 1.0 mm|
|Diameter||d ± 5 mm|
|Ovalisation||≤ 7 mm|
|Moisture||4% - 8%|
|Extraction force||20 - 40 daN|
|Physical-Chemical||Peroxide content||≤ 0.1 mg/stopper|
|Dust content||≤ 3mg/cork|
|Visual||Visual 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.
- 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.
- 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.
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.