Cork Janosa
cork stopper producers
Cork material may be stored for a very long time in suitable premises in which the correct humidity can be maintained, but it is essential to protect the cork material from smells of any kind, which cork tends to absorb easily. Before cork can serve as a stopper for closing the wine bottle, it needs to be treated, and following this process the stopper should be used for bottling within a period not longer than 4-6 months. After that period, stoppers can 'dry' and can also become harder, which can cause problems in the bottling process or when opening.
Stoppers can be produced with chamfered ends (all AGGLO stoppers, STERICORK stoppers and some of the 1+1 stoppers), or with sharp ends (all other stoppers). Stoppers can be washed, half-washed or left in the colour of natural (darker brown) material. Champagne stoppers are always left in the natural colour while most existing stoppers are usually used in washed form.
Treatment usually comprises:
- silicones of various types
- paraffin
- combination of silicone and paraffin
Treatment is necessary to ensure smooth bottling and easy bottle opening while providing best sealing performance. The treatment type is best decided by the customer, but can be specified by us, provided all necessary information regarding bottling and bottled product is made available. The paraffin treatment, for example, is not appropriate for the 'hot bottling process' used widely in eastern Europe because traces of paraffin can be found on the wine surface following the bottling process. Treatment type does not affect the final product price.
Another important process is the printing of the stoppers. Stoppers are first printed, then de-dusted and treated. For printing, a reasonable quality of design information must be provided by the customer, ideally in electronic form. The design suggestion is then made by us, usually in several different variants from which the customer can select the best one for his use. Printing may be free of charge depending on volume ordered.
End branding is more demanding, and a fee of about 3.00 EUR will be charged per 1000pcs produced. When heat branding is required, customers also must expect a longer lead time, as this operation takes much longer than simply printing.
After printing or branding, the stoppers are de-dusted and sterilised.
Once a customer specifies his requirements, he can be offered freshly treated samples for bottling and laboratory tests. Testing usually takes longer for the more expensive stoppers, and samples may be provided as individual pieces or in thousands, depending on the customer's operation. Samples are provided free of charge and typically marked with the Janosa logo for easier identification.
After the customer has tested our stoppers in his own operation, final discussion on price and volume, printing and packaging can start. In the case of BarTop stoppers the plain plastic-head stopper is provided for tests and, once customer expectation has been met, his logo type and colour requirements can be established.)
Cork stoppers are packed in plastic PE bags, 500 pcs minimum up to 2000pcs per bag, dependent on customer requirement, vacuumed and SO2 protected. The plastic bags are then packed in cardboard boxes (79 x 40 x 62cm - LxWxH), usually 5 bags per box. The plastic bags can also be packed in plastic POP transportation bags (90 x 120cm), with the same capacity as boxes. POP bags are better for large consignments, or for customers who wish to avoid cardboard box disposal issues, and who may be able to re-use POP bags within their own production process. The weight of a box or POP bag is about 20-30kg, depending on stopper type.
On one EUR pallet we can load 11 boxes, giving pallet dimensions of 120 x 80x 240cm (LxWxH). For lower-roofed vehicles we can load just 8 or 9 boxes on a pallet, which will then be sized 120 x 80 x 175cm (8 boxes) and 120 x 80 x 197cm (9 boxes).
We can provide a technical specification for each type of stopper, detailing performance as well as the tests and norms used for each type. Technical specifications can also be found on this web page, under the 'products' banner.
Cork stoppers should be used within 3 months of delivery.
The stoppers must be stored in a suitably dry, ventilated area. Sunlight, odours and other contaminants must be excluded.
Cork stoppers should be kept well away from chemical agents, fungicides, pesticides, chlorinated products and wood treated with PCP (pentachlorophenol).
Optimum storage conditions are
Adherence to these principles should prevent any loss of stopper quality prior to bottling.
To avoid bottling problems, the equipment manufacturers' instructions concerning maintenance and operating procedures must be closely followed, as must the specifications recommended by national and international bottling institutions.
The following are minimum prerequisites for successful bottling:
The ideal bottling rate is:
After bottling, the bottle should remain vertical for at least 3 minutes, this being the time needed for the cork stopper to exercise sufficient pressure in the bottleneck.
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