Rich Xiberta— Natural Corks Since 1871
Control of Corks
The Cork is Inspected Three Times
First
Three to six months before the harvest, our own technical staff visits the forests and extracts some bark samples from the cork trees to be analyzed by the laboratory, including SPME analysis.
Second
The cork is inspected during the production process by the visual grading team and the laboratory members. The following parameters are checked:
- Dimensional Control - Dimensional characteristics are specified by the norm ISO 3863 and, as such, the length tolerance of +/- 0.4 mm.
- The measurement of Humidity - The humidity of corks is of fundamental importance for the storage and microbial activity, as well as the mechanical characteristics of the cork. The humidity tolerance is between 5.5 and 7.5%.
- Density Control - The density tolerance is between 140 and 200 kg/m3.
- Microbiological Analysis - Tolerance: Bacteria < 20 Cfu/cork, Mold < 10 Cfu/cork
- SPME Analysis and Sensory Evaluation - Evaluate the presence of TCA, off odors and color irregularities.
- Control of Cork Dust - The surface coating, which can block the residual dust and humidity (a dry cork will more easily shed lenticellular contents) influences the quantity of dust which can be freed from the cork. Tolerance is < 3 mg/cork.
- Determination of Cork Capillary - Tolerance < 1.5 mm of height on the side of the cork.
- Cork Weight - Tolerance depending on the size: 45x24 mm < 3.5g, 49x24 mm < 4.0 g.
Third
Before the actual shipment to the United States, the above parameters are checked again and the lab Kompletes the Quality Control Report.
