The process to make stoppers SANICORKS, is the result of a continuous improvement of integrated procedures and research that began in year 2000 with the company's quality certification through SYSTECODE, which is based on the traceability of the product, identifying its origin and all the steps up to the wine bottling process. This process provides a selective method of the raw materials, removing from them, the bad qualities, in order to produce only the good ones, to obtain the best stoppers.

In a second stage, the company has recently developed a chemical compound added on the cork wood cooking process, which prevents the harmful moulds formation, during the maturation of the cork sheets, allowing the production of cork stoppers with exceptional sensorial levels.

The process to make stoppers SANICORKS, is the result of a continuous improvement of integrated procedures and research that began in year 2000 with the company's quality certification through SYSTECODE, which is based on the traceability of the product, identifying its origin and all the steps up to the wine bottling process. This process provides a selective method of the raw materials, removing from them, the bad qualities, in order to produce only the good ones, to obtain the best stoppers.

In a second stage, the company has recently developed a chemical compound added on the cork wood cooking process, which prevents the harmful moulds formation, during the maturation of the cork sheets, allowing the production of cork stoppers with exceptional sensorial levels.

In a third stage, the development and conclusion of the SANICORKS process, after the manufacture of corks, reduces eventual contamination caused by TCA, for levels hardly perceptible by humans and in some cases, the reduction of almost his totality.

This final disinfection is based on the application of ethanol mixed with a range of other chemicals approved by the FDA standards, which has no harmful influence on the wine.

Only after these corks manufacturing and disinfection procedures, and then washed with peroxide, they will be selected and treated to have a good quality and therefore a wine of exceptional taste.

Conclusion:

This process presents a high performance on the sensorial level of the corks, and also reduces their contamination caused by TCA, either in natural or colmated corks