Production Flowchart
Technical Specifications

The Spark® stopper has acquired a privileged status in the art of sealing the best champagnes and sparkling wines. It achieves the highest levels of physical, chemical and oenological performance, resulting from an intensive scientific and technological research.

… has acquired a privileged status in the art of sealing the best champagnes and sparkling wines...

Excellent mechanical behaviour and ease of bottling are fundamental advantages in this cork stopper, which comprises expanded cork agglomerate with two high quality natural corks discs at the end that comes into contact with the wine.

The Spark® stopper displays an excellent mechanical behaviour and is easy to bottle.


Physical-MechanicalLengthL ± 0.5 mm
Diameterd ± 3 mm
Ovalisation≤ 0.3 mm
Moisture4% – 9%
Average weightX ± 1gr
Specific weight230 – 290 kg/m3
Disk thickness1.º ≥ 4.5 mm / 2.º ≥ 5.5 mm
Torsion Moment≥ 35
Torsion Angle≥ 35°
Physical-ChemicalDust content≤ 2 mg/stopper

Standard dimensions

  • 48 x 30,5 mm
  • 48 x 31 mm
  • 47 x 29,5 mm

Selection and Storage of Cork Stoppers

  • 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.

Corking Conditions

  • 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.
  • Insert the corks at a depth of 24 mm ±2 mm after placing the wire hood (to bottles Norme Française AFNOR H35-029).
  • Cases when the bottling line stops unintentionally can lead to the cork rising between the corker and wirehooder and thus it is recommended that the insertion depth be controlled on these occasions.
  • Avoid that the set of corker jaws, cork stopper and wire hood get wet thus not allowing the oxidation of the wirehooder and subsequent darkening of the corks.
  • Don’t leave the cork stoppers in the feeder so they don’t become covered with dust.
  • Always use stoppers with a surface treatment suitable for the type of beverage, bottling process and selected bottle.

Equipment Maintenance

  • 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.

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 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, in a heated environment and in direct contact with the ground.
  • It is strongly recommended to store bottles in upright position in order to maximize the physical and mechanical properties of corks after extraction and therefore minimize shape “faults”.

Food Standards

All Amorim Champcork products comply with existing regulations and legislation (European and FDA — Food and Drug Administration) for products in contact with food.