Technical Cork Quality Assurance


Natural Cork Production

Polishing and Washing the corks

Using an abrasive stone, the punched corks are polished to the required length and evenness.

The polished corks are sorted by a machine, which photographs and classifies each cork by quality into categories. The categories correspond to the number of lenticels or defects visible in the body of the cork — those with the most lenticels are used for lower-grade products such as colmated corks.

They are then washed in a solution of hydrogen peroxide (H2O2) to bleach and sterilise the corks and eliminate microorganisms that might contribute to cork taint.

After washing, the corks are dried in industrial ovens or with sterilised air to the correct moisture content.

Polishing ensures the ends are regular and the cork is the required length. next step The sorting machine photographs the body of the cork and categorises the cork. next step The cork must be thoroughly cleaned to be suitable for contact with the wine. next step Drying brings the moisture level in the cork to the required 6 to 8 %.
Polish Polish Wash Dry

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