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Corks



The corks (also known by stoppers) are obtained by cut of the agglomerate sticks formed by extrusion. It is used an agglutinant that doesn't present problems in the contact with foods. The corks can have diameters understood between 17 and 30 mm and lengths up to 50 mm, being the designation length x diameter. The body of the corks is rectified and the tops can be polished and chamfered. The corks can be treated (Peroxide washing H2O2, CAF, Silicon, Paraffin).Is considered a good and economical solution and allows a very good sealing. It is specially recommended to wines where the aging time is not essential. Are pointed out the white and the quick consumption wines (it must not exceed the 12 months). It has a main characteristic to be homogeneous in the lot. It is a process highly industrialised allowing this homogeneity. The variants are the choice of the size, the finishing and the surface treatment.


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