CARAT - Gueltig.comprocess (multiple steam treatment) to ensure that 2,4,6 TCA (cork taint) and...
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DIMENSIONS MANUFACTURING TECHNIQUE DENSITY GRANULES SIZE CORK DUST RESIDUAL PEROXIDE RECUPERATION EXTRACTION FORCES *STORAGE AFTER BOTTLING **RELEASABLE TCA RELEASABLE TBA, TECA, PCA TESTING METHOD TECHNICAL CORKS CARAT + GUARANTEED RELIABILITY: Our innovative CARAT + corks are made from controlled cork material optimised with microspheres, which ensure outstanding elasticity of the cork after insertion. e microagglomerate is subjected to an environmentally friendly cleaning process (multiple steam treatment) to ensure that 2,4,6 TCA (cork taint) and other un- desirable aromas are reliably extracted. e outstanding homogeneity of CARAT + results in an optimum seal and uniform development of your wine in every bottle, guaranteed over a period of many years*. Our controlled production and refinement processes are ensured by our quality management system, which complies with Geisenheimer Prüfsiegel testing, HACCP and Systecode. Length: 44 mm ± 0.3 ; Diameter: 24 mm ± 0.2 Multiple steam-extraction, injection molding with microspheres 0.26 g/cm³ ± 6 % 0.25 mm – 2.0 mm < 1 mg / cork < 0.2 ppm 45 sec. after compression: > 97 % AVG 44 lbs – 88 lbs 5 years at constant temperature, upright or horizontal < Quantification limit 2,4,6 TCA: 0,5 ng/l < Detection limit: 0,5 ng/l for PCA and TeCA; 1,0 ng/l for TBA UNE 56930,2005; SPME (GC/MS) HEINRICH GÜLTIG KORKWARENFABRIKATION GMBH KASTELLSTRASSE 66-68 · D 74080 HEILBRONN TELEFON +49 7131-9262-0 · FAX -57 · [email protected] · GUELTIG.COM Guaranteed without cork taint**
Transcript of CARAT - Gueltig.comprocess (multiple steam treatment) to ensure that 2,4,6 TCA (cork taint) and...
DIMENSIONS
MANUFACTURING TECHNIQUE
DENSITY
GRANULES SIZE
CORK DUST
RESIDUAL PEROXIDE
RECUPERATION
EXTRACTION FORCES
*STORAGE AFTER BOTTLING
**RELEASABLE TCA
RELEASABLE TBA, TECA, PCA
TESTING METHOD
TECHNICAL CORKS CARAT+
GUARANTEED RELIABILITY: Our innovative CARAT+ corks are made from controlled cork material optimised with microspheres, which ensure outstanding elasticity of the cork after insertion. The microagglomerate is subjected to an environmentally friendly cleaning process (multiple steam treatment) to ensure that 2,4,6 TCA (cork taint) and other un-desirable aromas are reliably extracted. The outstanding homogeneity of CARAT+ results in an optimum seal and uniform development of your wine in every bottle, guaranteed over a period of many years*. Our controlled production and refinement processes are ensured by our quality management system, which complies with Geisenheimer Prüfsiegel testing, HACCP and Systecode.
Length: 44 mm ± 0.3 ; Diameter: 24 mm ± 0.2Multiple steam-extraction, injection molding with microspheres0.26 g/cm³ ± 6 %0.25 mm – 2.0 mm< 1 mg / cork< 0.2 ppm45 sec. after compression: > 97 %AVG 44 lbs – 88 lbs 5 years at constant temperature, upright or horizontal< Quantification limit 2,4,6 TCA: 0,5 ng/l< Detection limit: 0,5 ng/l for PCA and TeCA; 1,0 ng/l for TBAUNE 56930,2005; SPME (GC/MS)
HEINRICH GüLTIG KORKwARENFABRIKATION GMBHKASTELLSTRASSE 66-68 · D 74080 HEILBRONNTELEFON +49 7131-9262-0 · FAX -57 · [email protected] · GUELTIG.COM
Guaranteed withoutcork taint**
STORAGE
STORAGE BEFORE BOTTLING
BOTTLES
CORKING jAwS
CORKER
FILLING HEIGHT
INTERNAL PRESSURE
BOTTLES NECK UPOR LAID DOwN
STORAGE AND TRANSPORTOF BOTTLED wINES
Natural corks should be stored in a well-aired odor free area at about 18°-20°C.
• If stored below 15°C, natural corks can become hard and brittle resulting in imperfect sealing.
• If stored above 25°C, natural corks can become too soft.• This could result in the corks coming out of the bottleneck.• Corks must be used within 6 months after receipt.
Natural corks should be stored at least 24 hours before being used at 18°-20°C.
Use only bottles whose neck has an inside diameter that correspondswith the following standards:
Wine bottles: DIN EN 12726Champagne bottles: DIN 6094-5
The corking jaws should be regularly examined for damage before and during use.Damaged jaws may cause creases and other irregularities to the cork; leakers and increasedcork dust may result. When fully compressed, jaws should not close to more than 16 mm.
In order to avoid cork dust, the following parts of the corker should be carefully examinedbefore use:
•Hopper,oranymovingpartsofthehopper:todetermineifanysharpedgesaredetected•Corkshootortube:todetermineifanysharpedgesaredetected•Corkingjaws:(seeabove)•Heatedjawsshouldnotexceed80°C•Starwheelshouldbeappropriateforthebottlediameter
The centering cone and plunger should be examined for exact placement above the bottleresulting in an optimum seating of the cork in the bottleneck.
The filling height depends on the type of bottle, the cork length and the temperature of thewine at bottling: For a standard claret bottle with a 44 mm long cork at 20°C, there shouldbe 55 mm of space between the lip of the bottle and the wine itself; this would be about11 mm head space. With a cooler wine, the filling height is correspondingly lower; with awarmer one, correspondingly higher. (Please refer to our bottling fill level chart).
The internal pressure of the bottle should be examined at regular intervals.For vacuum corkers, once per hour is advised. The needed resting time after corking de-pends on the internal bottle pressure.
About three hours after corking, the natural cork regains 95 % of its original diameter;after 24 hours 99 % of its original diameter. (Depending on the cork’s moisture, these times may vary slightly).Ideally, to avoid leakers due to positive head pressure in the bottleneck, bottles should remain upright for 24 hours. In the case of pressure reducing devices such as CO2 injection or vacuum corkers, maintaining bottles upright for 5 minutes is adequate.
Great variations in temperature during the storage and transport of bottled wine should beavoided. The changes in volume causes by temperature variations may result in corks moving up or down the bottleneck resulting in leakers.
CARAT+/0714
HANDLING AND PROCESSING
