The sensory perfection in every single cork stopper: 100% natural cork; 0% sensory deviations. One piece natural cork stoppers, sensory perfect.
Obtained by the processing of natural cork planks carefully selected, the natural cork stoppers Selection are submitted to a strict sensory control by a panel of skilled tasters. After an individual soaking of 24 hours in distilled water, the cork stoppers are checked one by one by a panel of skilled tasters, and this method guarantees the removal of the cork stoppers having a minimum organoleptic deviation, not only those due to TCA, but also to the aromatic deviations, the so called off-flavours, that cannot be detected by a gas-chromatography analysis exclusively focused on TCA detection. After tasting, the selected cork stoppers are submitted to a dehumidification treatment in order to get cork stoppers with the ideal humidity rate. Every batch of SELECTION cork stoppers is supplied with a certificate stating its suitability.
Parameters / Tolerances
- Height: Nom. Value +/- 0,4 mm
- Diameter: Nom. Value +/- 0,3 mm
- Humidity: Min: 3% Max: 8%
- Ovalization: ≤ 0,5 mm%
Physical / Mechanical
- Peroxides: < 0,2 mg/stopper
- Dust transfer: < 1,5 mg/stopper
- Extraction force: < 30 +/- 10 (daN)
- Organoleptic test: Individual sensor selection with total elimination of all anomalies attributable to the cap (maximum tolerance of non-compliant 1/1000)
(*) LD =Limit detection: 2,4,6 – TCA (0,3 ng/L); 2,3,4,6 – TeCA (1,0 ng/L);\ PCA (1,0 ng/L); TBA (0,3 ng/L)
Steam treatment for the reduction of TCA and other volatile substances.
Washing with H²O² solution or diluted drying peracetic acid: forced hot air.
Thermal or ink marking on specific request.
Silicone lubricant for contact with food.