Our patented co-extrusion process consists of two stages. First, raw materials are mixed, melted, and extruded to create a long, foamed cylinder, forming the closure’s core. Then a second extrusion process applies a flexible outer skin, which is thermally bonded to the inner cylinder. The shape is stabilized in cooling water before our high-speed cutting operation cuts the closures to the proper length.
BENEFITS/FEATURES
Patented co-extrusion technology creates wine closures that provide consistent, predictable oxygen permeation, eliminating off-flavors due to oxidation, reduction, or cork taint
Uniform, small cell structure of foamed core, combined with elastic skin, provides more precise preservation performance than that of natural, technical, agglomerated, or screw-cap closures
State-of-the-art manufacturing technology produces closures that are identical from batch to batch, resulting in trouble-free bottling with traditional corking equipment
Patented flexible skin ensures a long-term, tight neck seal, eliminating leakage, breakage, and crumbling
Manufactured with food-industry-approved, inert materials
Cosmetically optimized color and texture closely replicate look and feel of natural cork and maintain the traditional bottle-opening ceremony
QUALITY/PERFORMANCE TESTED FOR:
Uniform foamed core cell size and density
Dimensional consistency of length, diameter, and ovality
Mechanical performance in extraction force; compression and recovery; wine splash; and leakage
Sensory performance in aroma levels and wine-soak behavior
