Cork User Recommendations

Selection and Storage of Cork Stoppers
  • Required cork diameter can be calculated by studying the internal profile of the bottleneck, the characteristics of the wine and the corking conditions.
  • Order your cork stoppers for immediate use. These cork stoppers should be used within six months of the date of manufacture if the storage conditions are respected.
  • Store the cork stoppers in their original packages, in a well-ventilated room with controlled temperature between 15ºC and 25ºC and 50% to 70% humidity.
  • Do not leave boxes and/or bags open with surplus cork stoppers.

Corking Conditions
  • Ensure any dust its removed before corking. 
  • Ensure the cork is compressed smoothly, to a diameter no less than 15,5 mm.
  • Ensure insertion of the cork is as quick as possible.
  • For standard bottlenecks, the cork should be inserted to 1 mm below the top of the neck.
  • Minimise moisture on the inside of the bottleneck.
  • Headspace should be at least 15 mm at 20ºC.
  • Don’t leave the cork stoppers in the feeder as to avoid dust.
  • Always use stoppers with a surface treatment suitable for the type of beverage, bottling process and selected bottle.
  • A vacuum must be created in order to prevent internal pressures.

Equipment Maintenance
  • Maintain the corker jaws free of nicks and signs of wear.
  • Ensure proper alignment of plunger and location ring.
  • Ensure corking machine operates smoothly, especially during compression.
  • Clean all cork-handling surfaces regularly with chlorine-free products.
  • Ensure the equipment is suited to the cork and bottle used

Storage and Transport of Wine
  • After bottling, the bottles should be kept in an upright position for at least 10 minutes.
  • Ideal bottle storage conditions are 12º-18ºC at 50-70% humidity.
  • Keep the wine cellar free of insects.
  • Bottles should be transported in an upright position.
  • The product must not be stored in a location exposed to sunlight, heated environment and in direct contact with the ground.

Food Standards

All Amorim & Irmãos, S.A. products comply with existing regulations and legislation (European and FDA — Food and Drug Administration) for products in contact with food.


Bar Top User Recommendations

Selection and Storage of Stoppers
  • Amorim Top Series should previously received bottles in order to calculate the required stopper from the analysis of the configuration of the neck of your bottle;
  • Amorim Top Series stoppers should be used on short term (up to 6 months);
  • Store in a well-ventilated room with controlled temperature between 15°C and 20°C and 50% to 70% humidity.

Inserting the stopper
  • Ensure insertion of the stopper is performed smoothly.
  • Minimize moisture on the inside of the bottle neck.
  • The ideal bottling conditions are: temperature between 15° and 20°C and humidity between 50-70%. Bottling under different conditions may require non standard products, to be specified by Amorim Top Series;
  • Avoid thermal shocks between the drink and the bottle.

Storage and Transport
  • After bottling, always keep bottle upright;
  • Ideal bottle storage conditions are 15°-25°C at 50-70% humidity;
  • Keep the facilities free of insects;
  • Bottles should be kept in an upright position while stored and during transport.

Maintaining Equipment
  • Ensure the corking machine operates smoothly;
  • Clean all cork-handling surfaces regularly with chlorine-free products;
  • Ensure all dust is eliminated using air sprays in strategic positions, particularly prior to stopper insertion. Frequent cleaning of the corking device is very important.

Standards

Top Series stoppers are conceived for drinks with alcohol content between 15% and 45% vol. Different alcohol content may require a non standard cork and should be duly analyzed by Amorim Top Series. Amorim Top Series should be informed specifically about what type of drink will be bottled with Top Series corks.

IMPORTANT: for white spirits, only non-standard Top Series corks are recommended. In such cases, Amorim Top Series should be informed, previously, in order to propose the most appropriate solution.