REAL-TIME
WAREHOUSE
16,1o 52,8 %
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STAGES OF

ELABORATION

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Ebrocork receives the cork stoppers after they have overcome, in origin, the different validation controls required by Ebrocork, at the same time as the different phases of preparation and boiling of the bark and die cutting of the plates. Once at the Navarra plant, they go through rigorous internal controls.

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CORK

IN ORIGIN

The “pulls out”, uncorking or corkage

In its origin, the cork is extracted from the bark of the cork oak. It requires between 35 and 40 years to perform the first extraction or “pulls out”. From there every 9 years it is allowed to carry out the “bare”. Of this raw material only 25% is suitable of use for the manufacture of cork stoppers that, at this time, the world production figure is around 21,000 million cork stoppers. On the other hand, it is necessary to know that from a kilo of cork, approximately 55 corks are obtained, in a process that extends over 22 days.

The time of cork oak stripping is at the end of spring, between the months of May / June and until the end of September, when the intense heat is added to the remaining moisture of the soils to generate an intense vegetative activity that allows the cork “is given”, that is, the cork is pulled out without damaging the living layers of the tree. The removal will be easier to carry out if during that year there has been no drought.

It is necessary to wait for 35 to 40 years to perform the first extraction of the tree and it is from the third harvest when the best quality material is obtained. On the other hand, the cork sizes of reproduction needed in the work of the cork stopper industry, require a minimum of 9 years of growth.

CORK

IN ORIGIN

The “pulls out”, uncorking or corkage

In its origin, the cork is extracted from the bark of the cork oak. It requires between 35 and 40 years to perform the first extraction or “pulls out”. From there every 9 years it is allowed to carry out the “bare”. Of this raw material only 25% is suitable of use for the manufacture of cork stoppers that, at this time, the world production figure is around 21,000 million cork stoppers. On the other hand, it is necessary to know that from a kilo of cork, approximately 55 corks are obtained, in a process that extends over 22 days.

The time of cork oak stripping is at the end of spring, between the months of May / June and until the end of September, when the intense heat is added to the remaining moisture of the soils to generate an intense vegetative activity that allows the cork “is given”, that is, the cork is pulled out without damaging the living layers of the tree. The removal will be easier to carry out if during that year there has been no drought.

It is necessary to wait for 35 to 40 years to perform the first extraction of the tree and it is from the third harvest when the best quality material is obtained. On the other hand, the cork sizes of reproduction needed in the work of the cork stopper industry, require a minimum of 9 years of growth.

CORKS STOPPERS

IN PLANT

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Ebrocork receives the cork stoppers after they have overcome, in origin, the different validation controls required by Ebrocork, at the same time as the different phases of preparation and boiling of the bark and die cutting of the plates. Once at the Navarra plant, they go through rigorous internal and external controls on humidity, density, microbiological, oxidant residues, dust residues, capillarity, organochlorines, etc.

Once all the described controls have been completed, the cork stoppers rest in the warehouse until the different finishing processes are started before being delivered to the customers.

seleccion-tapones

Before marking and delivering the cork stoppers to customers, two selections are made to them, already washed and stabilized:

  • A first selection made with electronic optical processing machines, where the stoppers are classified according to the number and size of lenticels in both the body and the heads.

 

  • A second visual selection, more meticulous made by skilled staff, is carried out in rotating tapes where the stoppers run, rejecting all the defective ones that could create a problem in the closing of the bottle. This process is followed for the elimination of broken stoppers, very porous or with major defects, which do not obey the quality that is being selected, achieving in this way always very homogeneous qualities.

It is part of the various processes to which the cork stopper is subjected to give it the ideal characteristics according to the virtues that will later be required.

The anticapilarity treatment consists in applying a polymeric coating to the surface of the stopper to prevent capillary fluid rise.

revestimiento
marcado

The print of the stopper can be in link or on fire.

When the customer require to have the heads of the stoppers printed, this process necessarily has to be on fire, for it Ebrocork has a system of fire printing both for the body and the heads, by resistances that achieve greater fidelity and accuracy of the image. It is the most accurate current technology in the cork stopper printing.

For the ink printing, food inks are used that respect the composition and organoleptic characteristics of the wine and that comply with the European Regulation for materials in contact with food.

tratamiento de superficie

Last industrial processes carried out on the stoppers already manufactured, have as objective to apply surface treatments to lubricate the stopper and thus facilitate its compression in the jaws of the bottling machine and its introduction in the bottle, as well as its extraction after.

The objectives of the surface treatment are:

  • Lubricate the surface of the stopper
  • To facilitate the sliding of the stopper in the jaws of the bottling machine and the introduction in the neck of the bottle
  • Facilitate the uncorking getting appropriate force extraction
  • Improve the gas and liquid tightness
  • A good surface treatment ensures that the stoppers are not permeable and do not show capillarity.

The products used are those recommended by the European Cork Confederation (CE-LIÈGE) and listed in the International Code of Tapping Practices: paraffin and silicone elastomers.

control

The BRC IoP Certification in grade “AA”, ISO 9001: 2015, the SYSTECODE PREMIUM certificate granted by Ce-Liège, and Sanitary Registry confirm the aptitude of a company to detect any non-conformity of the product. The Quality Management System derived from the commitment acquired with the Certification is transformed into inspections and tests throughout the entire manufacturing process until the product is sent to the customer.

The controls that are carried out can be classified into three types:

 

MECHANICAL METHODS

  • Measurement of the dimensions, humidity and apparent density of the stopper
  • Measurement of humidity
  • Capillarity and tightness test
  • Diametrical cork stopper recovery
  • Extraction force
  • Powdered content of cork stoppers (colmated)

These tests are carried out in accordance with Standard UNE 56921, 56922, 56924, and 56926.

 

MICROBIOLOGICAL METHODS

Its objective is the count of mesophilic aerobic bacteria, filamentous fungi and yeasts present on the surface of entire stoppers, treated or untreated, that is, both raw material and finished product. Depending on the microorganism targeted by the count, different culture means are used, Triptone Soya Agar and Rosa Bengala / Saboraud respectively, in accordance with UNE Standard 56921, 56922, 56924, and 56926.

 

CHEMICAL METHODS

  • Oxidant residue test, to analyze the wash residues of different oxidizing compounds using a reflectometric technique.
  • Analysis of organochlorine compounds belonging to the family of chlorophenols and chloroanisoles by gas chromatography
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