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BackTwin Top® Evo The next level of Twin Top®
Popular premium segment
An elegant technical cork stopper with a micro-granulate body and high-grade natural discs at both ends.
Aimed at the popular premium segment, Twin Top® Evo is ideal for early consumption wines with floral and fruity notes. The individually molded micro-agglomerate cork body assures higher homogeneity and greater physical and mechanical resistance.
Cork Properties
| Tests | Characteristics | Specifications |
|---|---|---|
| Dimensional | Length (l) | l ± 1,0 mm |
| Diameter (d) | d ± 0,4 mm | |
| Ovalisation | ≤ 0,3 mm | |
| Physical Mechanical | Specific Weight | 250 - 330 Kg/m3 |
| Moisture | 4% - 9% | |
| Extraction Force | 20 - 40 daN | |
| Chemical | Peroxide Content | ≤ 0,1 mg/cork |
| Dust Content(1) | ≤ 3 mg/cork | |
| 2,4,6 – Trichloroanisole (TCA) | ≤ 0,5 ng/L* | |
| OTR (Oxygen Transfer Rate) | mg of O2 after 3 months | 1,11 |
| mg of O2 after 6 months | 1,26 | |
| mg of O2 after 12 months | 1,34 | |
| mg of O2/year after 1st year | 0,03 | |
| CO2 | Balance | -297 g/cork |
(1) This characteristic is only applicable to cork stoppers with surface treatment. Test methods are internal, having as a guiding line NP 2803 norm (Cork stoppers – Physical Assays) part 1 to 7.
* Individual value according to the internal method specified by the ISO20752 norm.
- 44 x 24 mm
- 49 x 24 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 use. 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 to 1 mm below the top of the neck.
- Minimise moisture on 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.
- A vacuum must be created in order to prevent internal pressures.
- 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 10 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, heated environment and in direct contact with the ground.
All Amorim Cork, S.A. products comply with existing regulations and legislation (European and FDA - Food and Drug Administration) for products in contact with food.
