Natural corks need to execute several important functions within the champagne and wine industries in order to meet consumers’ expectations and also to guarantee the quality of the drink. There are multiple factors that play into cork selection, quality, and extraction. The material of the cork, it’s elasticity and compressive values, and it’s length.
The continuous increase in pressure and new breakthroughs from alternative closure manufacturers have made it all the more important for wine and cork producers to ensure seal integrity and cork quality, and at the same time, to maintain reasonable access to the bottle.
The webinar will discuss and overview of Cork Pull testing, calculating removal strength, as well as provide a clearer understanding of the ISO 9727-5 Test Standard. The Webinar will also touch on the test method for determining the percentage of diameter recovery of cylindrical cork stoppers, after compression (as specified in ISO 9727-4).
What You’ll Learn:
- General Overview of Cork Pull & Cork Elasticity Testing
- Setting up a typical cork pull test
- Calculating the cork removal strength
- Setting up a Cork Elasticity test
- Calculating the percentage diameter recovery of cork
- The type of corks tested
- How data acquired from the test is interpreted and used to determine cork quality
- Establishing Pass/Fail Criteria
Who should attend?
Manufacturing, Production and Quality Managers and Engineers involved in:
- Wine and Beverage