Bottles Stoppers

In the assortment of our store you will find a bottles stoppers made out of cork. We have various shapes of cork stoppers, which can be used for many applications. We have both wine cork stoppers and dispenser corks. Dispenser cork can be used for example for dishes with oil. Glass tubes with a cork are great as a container for spicea. Moreover after filling them with dried flowers as an original wedding gift. In turn, round caps will be a good alternative to jar caps. You can use cork balls to create an original key ring.

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Why are wine bottles made from natural cork?

There are many reasons why cork is the most commonly used stopper for wine bottles. First, it has a long history of use and a good reputation for high-quality seals. In fact, cork has been used to seal wine since the 14th century. In addition, the cork is an effective seal that prevents oxygen from entering the wine, protecting it from oxidation and spoilage.

Cork is also relatively easy to produce and is available in a variety of sizes and shapes to suit the needs of winemakers. In addition, cork is a natural, biodegradable and sustainable product. This makes it a popular choice for those looking to minimize their impact on the environment. Cork still makes up 70 percent of all wine bottle stoppers. The only downside to natural cork closures is the possibility of trichloranisole formation, also known as “cork fouling”.

Whether you’re a wine lover or just a casual drinker, there’s no denying the appeal of wine bottle stoppers. From traditional corks to modern screw caps, many different types of closures are available to keep your wine fresh and tasty. Although each type has its advantages and disadvantages, cork is by far the most popular choice for this important task. So if you are looking for a wine bottle stopper that provides an airtight seal and preserves the taste and aroma of the wine, look no further than a cork.

How are wine corks made?

Harvesting the bark: The process begins with harvesting the bark of the cork oak tree. This bark comes mainly from the cork oak (Quercus suber), which grows primarily in the Mediterranean region.

Drying the bark: The harvested corks are then dried outdoors in the sun for at least several months. This drying is intended to remove moisture from the corks and improve their quality.

Sorting and sorting: After drying, the bark is sorted and graded according to quality. Corks are evaluated for density, elasticity, texture and other parameters.

Steam exposure: The corks are then exposed to steam in special chambers, which is intended to soften the cork, make processing easier and improve its elasticity.

Mechanical processing: After steam treatment, the corks are cut to appropriate lengths and then mechanically processed. The ends of the plugs are shaped and any defects are eliminated.

Sorting and Polishing: The corks go through a sorting process where they are sorted by size. They are then polished to obtain a smooth surface.

Quality testing: During the production process, corks are subjected to various quality tests, including tests for tightness, density, elasticity and others. The goal is to eliminate low-quality congestion.

Packaging and Distribution: Once the production process is complete, the corks are packaged and ready to be shipped to wine producers. They can be supplied in different shapes depending on the preferences of wine producers, such as a one-piece cork, pressed cork or technical cork.

To store beer for a longer period of time, a cork stopper is essential
The cork stopper is undoubtedly the best way to close wine bottles.

What about beer? What is the difference between a cork stopper and a bottle stopper?

A cork stopper is essential for high-quality craft beers that ferment in the bottle (so-called secondary fermentation or secondary fermentation) and mature in the cellar.

Why? Fermentation in the bottle produces gas that is held in place by a cork stopper, which, thanks to its flexibility, allows small changes in pressure (like with champagne) without losing its tightness.

Beers with caps, mechanical closures or beers in cans cannot be referenced due to the explosion of the bottle or can.

During the second fermentation, yeast and sugar are added during bottling. The beer then matures in the bottle so that the yeast can do its work. This particularly complex process took generations to develop. The second fermentation results in a rich and typical taste. The older the beer, the more aromatic and pronounced the taste and color.

It’s not just wine that can mature in the cellar. Many beers get better with time. To make this process possible, only a cork stopper has the excellent sealing properties and performance required.

Without the cork, the art of wine preservation and aging would not have reached the sophisticated level we know today. High-quality craft beers follow the same path.