PATENTED CO-EXTRUSION PROCESS 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
• Heat resistance
• Ink adhesion

INTERNATIONAL QUALITY CERTIICATIONS

• ISO (International Organization for Standardization)
• HACCP (Hazard Analysis and Critical Control Point)
• GMP (Good Manufacturing Practices)
• BRC-IOP (British Retail Consortium – Institute of Packaging)