Page 272 - NEWNORMAL_ANIMATED

NEW NORMAL

fection of the cork stopper at any stage of the
process by decreasing the probability of TCA
and other odors through the action of ozone.
W-ONE 100% one by one - this technology in-
dividually analyses the presence of TCA in every
natural cork stopper, in seconds, using an inno-
vative technology of rapid chromatography.
Purus Clean Room is a disinfection process
anti-TCA for all-natural cork stoppers. Strong
extraction of all the smells in the corks through
a drying process and subsequent evaporati-
on and humidification with ECO products.

CONSUMER’S AND
WINEMAKER’S CHOICE
Several studies show that both consumers
and winemakers increasingly choose cork
because it‘s a natural, sustainable product.
Premium and eco-friendly, cork has the best
of two worlds. 7 out of 10 bottles are closed
hour to reduce its humidity, making it softer. every year with cork. The numbers speak for
The planks then are trimmed to size and then themselves. 97% of USA consumers say na-
punched to form the natural cork stoppers. tural cork stopper is a marker of high or very
Stoppers can be washed, half-washed or left high-quality wine. 97% of Chine wine consu-
in the colour of natural (darker brown) materi- mers believe natural cork is beneficial to wine
al. The treatment usualy contains paraffin, si- quality. Spain 95% of consumers prefer natu-
licone or both of them. Treatment helps to en- ral cork stoppers for still and sparkling wines.
sure smooth bottling and easy bottle opening Italy 86% of consumers consider that natural
while providing best sealing performance.

INNOVATIVE TECHNOLOGIES TO ERA-
DICATE DETECTABLE TCA
In each stage of the manufacturing process
there is quality control through mechanical,
physical, chemical, and sensory tests to guaran-
tee the final quality of the stoppers. In addition
to these laboratory controls, nowadays cork
processing companies use various technolo-
gies to eliminate problems with anomalous
odors and TCA. For example, the T4T Sniffer
process individually analyses the presence of
TCA, mold and other anomaly sensory deviati-
ons in each natural cork stopper, using an olfac-
tory control method carried out by specialized
professionals.
The Ozone - O chamber facilitates the disin-
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