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BackSpark® Top II The art of sealing sparkling wines
Excellent mechanical behavior
A technical cork stopper designed for the world's best sparkling wines. Amorim Cork's two-disc sparkling cork stopper achieves the highest levels of physical, chemical, and oenological performance.
With an expanded cork agglomerate body and two natural cork discs at the end that comes into contact with the wine, this stopper offers an excellent mechanical behavior and is easy to bottle.
Cork Properties
| Tests | Characteristics | Specifications |
|---|---|---|
| Physical-Mechanical | Length | l ± 0.5 mm |
| Diameter | d ± 3 mm | |
| Ovalisation | ≤ 0.3 mm | |
| Moisture | 4% - 9% | |
| Average weight | X ± 1gr | |
| Specific weight | 230 - 290 kg/m3 | |
| Disk thickness | 1.º ≥ 4.5 mm / 2.º ≥ 5.5 mm | |
| Torsion Moment | ≥ 35 daN.cm | |
| Torsion Angle | ≥ 35° | |
| Physical-Chemical | Dust content | ≤ 2 mg/stopper |
| CO2 | Balance | -562 g/stopper |
- 48 x 30,5 mm
- 48 x 31 mm
- 47 x 29,5 mm
- Amorim can calculate the required cork diameter by studying the internal profile of the bottleneck, the characteristics of the wine and the corking conditions.
- Order your cork stoppers for immediate or short-term use. Ideally, these cork stoppers should be used within six months of the date of manufacture if the storage conditions are respected.
- Store the cork stoppers in their original packages, in a well-ventilated room with controlled temperature between 15ºC and 25ºC and 50% to 70% humidity.
- Do not leave boxes and/or bags open with surplus cork stoppers.
- Ensure any dust its removed before corking.
- Ensure the cork is compressed smoothly, to a diameter no less than 15,5 mm.
- Ensure insertion of the cork is a quick as possible.
- For standard bottlenecks, the cork should be inserted at 25 mm ±1 mm from the top of the neck with the wire wood applied.
- Minimise moisture om the inside of the bottleneck.
- Headspace should be at least 15 mm at 20ºC.
- Don’t leave the cork stoppers in the feeder as to avoid dust.
- Always use stoppers with a surface treatment suitable for the type of beverage, bottling process and selected bottle.
- Ensure that all dust is removed using suitable placed aspiration – particularly before inserting the cork stopper.
- 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 and bottle used.
- After bottling., the bottles should be kept in an upright position for at least 5 minutes.
- Ideal bottle storage conditions are 12o-18oC at 50-70% humidity.
- Keep the wine cellar free of insects.
- Bottles should be transported in an upright position.
- The product must not be stored in a location exposed to sunlight, in a heated environment and in direct contact with the ground.
All Amorim Cork products comply with existing regulations and legislation (European and FDA — Food and Drug Administration) for products in contact with food.
