Solutions tailored to specific needs

Quality control, research and development

Molinas primary aim has always been the one to offer high quality products and solutions targeted at specific requirements , besides to continuously invest in the research field. Owing to this, our cork factory owns a laboratory where a team of skilled technicians carries out a tasks of control, research and development.

Chemical-physical and sensory analyses, carried out using modern technologies, allow to check all the cork processing supply chain: from the cork oak stands up to the finished products.

Our technicians provide their skill and their technical-scientific knowledges to help our customer to find the fittest product for their needs.

Quality Assurance Department, the manufacturing process control systems have been implemented: HACCP, UNI EN ISO 9001:2008, SYSTECODE (International code for the cork stoppers manufacturing).


The raw cork bark, the semi-finished products, the adjuvants and the finished products are submitted to strict validation controls.


The determination and the quantification of the tainting components , releasable into a solution, is carried out with gaschromatography and mass spectometry, with an extractive technique in a solid mass (SPME). The high instrumental sensitivity (detection threshold 0,2 ng) allows to detect the minimum variations in the anomalous transfers into the wine, intercepting the batches not in compliance with the given standards.


A panel of technicians, trained on the most advanced sensory analyses techniques, assesses the suitability of the products tested according to the official methodologies or on the basis of specific protocols proposed by the customer. The contact of the samples with the extracting solutions, in critical conditions guarantees that the final product is free from sensory defectiveness.


Specific instruments and consolidated methodologies allow to assess the chemical, physical and mechanical uniformities of the cork stoppers to the domestic and international reference standards. The content of washing oxidant residues, the dimensional features, the resistances to breaking charges, the sealing to liquids and gasses, the content of transferable dusts and the turbidimetric analysis , the content of humidity, the extraction, compression and recovery forces are submitted to a systematic and capillary monitoring.


All the manufacturing process, from the raw cork plank to the cork stopper, is submitted to a system of control for the risks analyses in the critical points (HACCP). The microbiological tests on the finished cork stopper, guarantee its suitability to preserve the quality of the cork stopper put in the bottle and the compliance with the rules in force.


All the data gathered from the assays carried out on the cork stoppers manufacturing process, are printed on a technical report sent to every customer. The recording of every control is guaranteed by a certificated traceability system.


The assessment of the ideal closure for the different models of bottles used by our customers, is made after measuring the bottle samples and the extraction force.


IT97.0159 Certificate

Systecode Certificate

ISO 90001 UNI EN ISO 9000:2008 Certification. Production and finishing of cork stoppers.

HACCP Certificate

Systecode Certificate

HACCP Certification - Risk analysis and critical control points.

Systecode Certificate

Systecode Certificate

Systecode Base Certification - International conformity production of cork stoppers.

BRC Certificate

BRC Certificate

Certificate BRC – Global standard for food safety.

MOCA Certificate

MOCA Certificate

Self-certification for compliance with food contact.


Fill out the form specifying which certifications you are interested in.