A cork is designed for hermetic corking of a bottle in order to avoid the oxidation of liquid in it, in our case, wine or cognac products, in order to maintain high consumer qualities for a certain period. Due to its porous structure, a natural cork stopper that tightly covers the neck of the bottle provides optimal air access to the drink, allowing it to “breathe”. For wine and cognac products with a long shelf life, a whole cork is recommended, cut from the highest quality part of the cork oak bark plates, for wines with a short shelf life, cheaper combined, colmatized, agglomerated and microgranular corks are preferred.
Combined cork is obtained by gluing on both sides to the agglomerated basis of discs made of natural cork - the so-called "twin-top". It happens that up to three such discs are glued to the cork for high-class champagnes and sparkling wines from the side in contact with the drink.
Clogged cork is made from defective solid cork plates with a porosity higher than required by filling the existing voids with a mixture of cork crushed to a dusty state with a special binding composition.
Agglomerated cork is produced by pressing from granulated cork oak bark, with the addition of edible organic glue. The process of making a micro-crust is similar to making an agglomerated cork, but smaller granules are used for pressing and, in addition to glue, waxy suberin is also added.
Micro-granular cork can also be used for wines with medium shelf life. Depending on the inner diameter and length of the neck of the vessel, corks are used to seal wine and cognac bottles, champagne bottles, bottles, thermoses, glass vessels for special purposes (flasks, test tubes). The most common is cork with a diameter of 21-24 mm. According to their shape, corks can be: cylindrical, conical, T-shaped and mushroom-shaped (for champagne). The use of a cylindrical cork for corking involves the use of a corkscrew and a corkscrew. The cone cork is easily removed without a corkscrew and can be reused many times. A T-shaped cork is a solid cork or agglomerate with a cap made of plastic, wood, glass or other material for corking bottles of alcoholic beverages that are not drunk immediately - cognac, whiskey, brandy, liqueurs. This form allows you to quickly remove and reuse the cork without exposing it to destruction.
We sell three types of natural corks: whole, combined and agglomerated corks. Whole cork is used for long-term storage products, because when aging wine, the result largely depends on the cork. Combined (for champagne, sparkling wines) and agglomerated corks for alcohol wines with short storage.
The price of cork varies depending on the type, size of the material and quantity.
Usesealing waxto protect the crust from dust and microorganisms for storing wine in the cellar. For decorative design and giving an aesthetic look to the bottle, take bettershrink cap