Why many industrialists make do confidence with cork?

The characteristics of cork cover broad fields of application: Density: 0,24kg/dm3 Elasticity - Compressibility - Flexibility: Compressed, cork takes again 85% of its initial volume instantaneously. cork is compressed without side dilation. Impermeable with the liquids and gases Fireproof and Insulating thermics: Thermal resistance of -180°C and 110°C Thermal conductibility 0,074 W/mK (0,063Kcal/mh °C) SIA-279 coefficient lamda 0,040 Acoustic corrector: Cork reduces on average by 20 to 30 dB according to the type of frequency Shock absorber of the vibrations High power of friction Resistance with use and longevity Chemically inert

For all these properties, cork present in many products and is used in several industries.

Our trade of producer of cork stopper leads us to always improving our products, in particular in our combat against the TCA. But the use of cork for the stopping of the bottles remains today best the solution especially for the wines of guard. The physical properties unequalled of cork, thanks to its cellular structure, affirms our conviction that it is irreplaceable. 

Even if we evolve/move today in the universe of the “zero defect” and the precaution principle, the bottles with a cork stopper present on average, according to the studies between 4 and 8% of defect related to the presence of the TCA. The TCA not developing only on cork, the only stopper cannot be responsible for the totality of the contaminations.

But for wouldn't the precaution principle have one to withdraw the screw capsules? Keith Stewart, wine journalist, relay the results of a study carried out by researchers three countries different, the Research Institute for Chromatography and the Laboratory off Organic Chemistry, Université of Race (Belgium), the Department off Chemistry, University off Stellenbosch, Stellenbosch (South Africa) and the Eindhoven University off Technology, Eindhoven (Netherlands). According to the experts, unquestionable component causing endocrinological disorders likely to degenerate into cancer are present in the wines stopped by capsules has screw, but not in those using a stopper. (Source: Article of Keith Stewart).

More simply and according to its dires, this mode of stopper would support the development of certain cancers, in particular those of the prostate and the centre.

Even if nothing proves today with certainty the results of this study, the weak retreat of which we lay out on these methods of stoppings alternative to cork, as well in term of public health as of quality of conservation, obliges us indeed to be vigilant relating to this type of closings.

The conservation of the short-term wine (of a few months to 2 years) does not present notorious differences. But the few differences noted with in these studies shows the possibility for results at 5 years and more, favorable to cork. The future will reveal if nature made well the things for the longer shelf lives. Cork allows a gaseous exchange which would even bring, says one, of the positive flavours.

Today is the cork stopper a tradition of passed or a modern product?

The cork stopper is obviously a tradition of passed but also a modern product. Indeed in a surface where sustainable development, ecology and the bio becomes a world priority, cork becomes a matter with “the fashion”. You will find more explanations on these 2 subjects in the sections “psychological impact” and “ecological impact”.