Problems with naturals wine corks::
We donīt have to forget that the wine cork is a natural product, and it is exposed to the enviromental contamination:
- The flavour of the wine change in each production.
- Foreing flavours in the wine (cork taint).
- Cork residues may fall into the wine (break or crumble).
- Breakage and spillage.
Necessity:
It was necessary to investigate about a solution for the problems of the natural wine corks.
The solution is the synthetic wine closure.
Advantages:
- Retains the natural wine flavour.
- Eliminates unwanted substances such as TCA (2, 4, 6, Tricloroanisol)
.
- Seals the bottle properly.
- Free from any contamination (i.e. dust)
- Available in a broad range of colours that compliment a variety of packaging desings .
- Design and printing of food-contact inks fully compliant with FDA legislation.
- Can be inserted by existing bottling line equipment with no machine modifications.
- Can be easily extracted using traditional methods (i.e. cork screw).
- Can be reinserted in the bottle after being extracted.
