We can only achieve our goal of supplying the highest guaranteed product quality through close cooperation with our customers. In the following tips, we want to enlighten our customers about the correct handling of our products.
Storage of corks before bottling
The duration of storage and the conditions in which the corks are stored may not cause any change in the ability of the cork to seal the bottle (basic parameter for a correct filling are the moisture and surface treatment).
Tips for corking
- The bottlenecks of the bottles to be used by our customers can be analysed to optimise adaptability of the corks (an additional 6mm is added to the established diameter of the neck of the bottle to guarantee optimal sealing).
- The cork sealing device must be pressed up to 1.5mm below the bottle opening to avoid internal excess pressure, which arises due to a reduction of the airspace in the bottle.
- The cork should be compressed by one-third (1/3) of its original diameter.
- The compression of the cork must be done with appropriate caution, so that the cork sealing device causes no creases on the cork, which could ultimately cause wine to drip from the bottle.
- Care should always be taken regarding the appropriate filling speed.
- The level of the wine should be noted so that its thermal expansion creates no excess pressure inside the bottle.
- The interior of the head must be dry during closure. Otherwise a liquid control film between the surface of the wine cork and the neck can form, and therefore a complete closure can no longer be guaranteed. The cork must be pressed perfectly against the glass of the bottle neck.
- After the closure of the bottle, one should wait at least one hour before putting the bottles in a horizontal position, because the cork will regain its original dimensions by this time. This prevents a potential loss of fluid.
Storage and transportation of bottles
Temperature changes should be avoided during the transportation of wine bottles as the increase in the ambient temperature can lead to an increase in internal pressure in the bottle. A higher relative humidity in the storage location can also lead to the formation of mould on the outer cork heads.
Back to home page