SPARK® Stopper
The SPARK® stopper has acquired a priviliged status as a seal for the best Champagnes and Sparkling Wines. The result of intensive scientific and technological research, the Spark® stopper achieves the highest levels of physical, chemical and oenological performance. Its outstanding mechanical behavior and ease of bottling are fundamental advantages.
| Tests | Characteristics | Specifications |
| Physical - Mechanical | Length | l ± 0,5 mm |
| Diameter | d ± 0,3 mm | |
| Ovalisation | ≤ 0,3 mm | |
| Moisture | 4% - 9% | |
| Average Weight | X ± 1gr | |
| Specific Weight | 230 - 290 Kg/m³ | |
| Disc Thickness | 1st ≥ 4,5mm / 2nd ≥ 5,5mm | |
| Torsion Moment | ≥ 35 daN.cm | |
| Torsion Angle | ≥ 35° | |
| Physical - Chemical | Dust Content | ≤ 3mg/cork |
Selection and Storage of Cork Stoppers
- Amorim & Irmãos can calculate the required cork diameter from the design of the neck of your bottle, the characteristics of the wine and the corking conditions.
- A wine with high CO2 may require a cork with a greater diameter than normal.
- Order your corks for immediate or quick use. These stoppers should be used within 6 months of the date of manufacture.
- Store in a well-ventilated room with controlled temperature between 15ºC and 25ºC and 50% to 70% humidity.
Corking Conditions
- Ensure any dust is removed before corking.
- Ensure the cork is compressed slowly, 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.
- Minimize moisture on the inside of the bottleneck.
- Headspace at 20ºC should be at least 15 mm.
- Internal pressure after corking should not exceed 1.2 bar. Vacuum bottling is recommended.
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 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 15-25ºC at 50%-70% humidity.
- Keep the wine cellar free of insects.
- Bottles should be transported in an upright position.
