corcho del pais

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The cork is subjected to many automated and manual technical controls throughout the stopper manufacturing process.

  • Separation of the planks with sensory deviation due to TCA (2, 4, 6 Trichloroanisole) at concentrations of 0.8 ng/L or higher.
  • First boil in technological boiler with water, pursuant to the international code of cork stopper manufacturing practices.
  • TCA monitoring of the planks by gas chromatography (GC) and solid phase micro-extraction (SPME).
  • Sterilization in autoclave at 120║C.
  • Size and humidity quality control.
  • Marking with fire and ink and surface treatment.
  • Final quality control.
    • Physical parameters: Dimensions, apparent density, humidity, diameter recovery, quantification of oxidizing residue, capillarity, force of extraction, dust content, boiling.
    • Sensory, organoleptic and olfactory parameters. Microbiological parameters.
    • Chemical parameters: Analysis of extractable haloanisoles:
      All tests are performed in accordance with current UNE/ISO regulations and/or pursuant to the winery protocol.

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