Nomacorc Closure Bottling Guidelinesbottling-nomacorc
Nomacorc’s state-of-the-art co-extrusion manufacturing technology creates closures that are identical from batch to batch, resulting in trouble-free bottling with traditional corking equipment. Our unique flexible skin layer is designed to protect the closure during bottling and ensure a tight neck seal.
Please follow the Nomacorc’s Wine Closures Bottling Guide below to ensure successful bottling with Nomacorc closures. Compliance with these guidelines and directions provided by your glass suppliers and equipment manufacturers should ensure successful bottling. Adaptations to fit specific needs are the responsibility of the bottler; however, Nomacorc representatives are available for additional guidance and troubleshooting by emailing us at firstname.lastname@example.org or calling us in the United States at +1 (919) 460-2200 or in Europe at (+32) 87-63-88-20
Storage of Nomacorc Closures
•If these closures are to be stored on site for a period of time prior to use, please ensure they are kept in a cool, dry, odor-free and ventilated room, preferably between the temperatures of 10°C (50°F) and 30°C (86°F). Avoid any contact with chemicals, pesticides fungicides, chlorine-based sanitary products and treated wooden structures (most especially those treated with halophenols).
•For storage after bottling, make sure the bottles are kept in a cool, clean, dry place, free from odours, with plenty of ventilation, and preferably at a temperature between 10°C (50°F) and 20°C (68°F).
•Each bag of closures should be opened directly before bottling.
•Open bags should be used immediately and completely.
•For the storage of extra bags of closures, we recommend a maximum of 12 months after production date.
The Bottles used with Nomacorcs
•Nomacorc products are designed to work best with bottles according to the CETIE or GPI standards.
•Bottles from dierent lots should be uniform.
•The bottle mouth and neck should be thoroughly cleaned and dry.
•Recycled bottles are not recommended with Nomacorc closures.se, and pay close attention to bottle fill levels and headspace pressures.
The Set-Up of Corking Equipment used with Nomacorcs
•Any standard, well-maintained corking machine may be used with Nomacorcs. Special settings are not typically required.
•Nomacorcs perform best on four-jaw corking head.
•The condition of the corking jaws should be inspected prior to and during use. Look for a good fi tting joint at the edges, without “parrot mouth”, and the absence of nicks on the edges of the jaws and the absence of grooves in the ellipse of the jaws.
•Heated clamps should not be used with Nomacorc closures.
•Centering of the cork plunger, the closure and the bottle neck is critical to ensure proper seals and prevent any damage to the corking equipment or closures.
•To maintain optimum mechanical and aesthetic performance, the recommended compression diameter settings on the corking jaws for Nomacorc closures are between 15.5 mm and 16.0 mm. Please refer to your equipment manufacturer to identify your default factory settings for the compression diameters. In certain low temperature conditions, it may be helpful to adjust the compression diameter up to 16.5 mm.
•Manual corking machines may be used with Nomacorc closures. However, extreme care must be used and Nomacorc recommends testing to ensure the jaws do not damage the closures. Please contact Nomacorc for more information.
The Bottling Process used with Nomacorcs
•To monitor the jaws during the run, remove several bottles from the conveyor after the run has begun and check for any lipping, creasing or cuts.
•Nomacorc recommends a maximum insertion of 1.0mm below the top of the bottle.
Ullage Pressure and Nomacorcs
•When closing bottles under vacuum, monitor the pressure in the ullage (headspace) approximately ten minutes after bottling to ensure it is between -0.3 bar (-4.35 psi) and +0.3 bar (+4.35 psi).
•Manual measurements through the closure into the headspace should be made with a pressure gauge attached to a thin needle (afrometer).
Filling Height and Temperature
•Fill levels should comply with the bottle manufacturer’s designated fill height and wine temperature, which is usually indicated at the bottom of the bottle. This is often either 55 mm, 63 mm, or 70 mm as fi lled at 20°C (68°F) measured from the very top rim of the bottle.
•Recommended fill heights provided by the bottle suppliers always refer to a wine temperature of 20°C (68°F). Therefore, if the wine is to be filled at temperatures other than 20°C (68°F), fill height adjustments must be made to account for eventual expansion of the wine.
•The Nomacorc closures should be inserted into the bottles under similar room temperatures (close to 20°C (68°F)).
•Choose a Nomacorc length that, according to the fill height, will allow a minimum ullage (headspace) of 15mm at a wine temperature of 20°C (68°F) for a 750 mL glass wine bottle. The expansion curves show the approximate temperature to which the wine will contact the stopper and will apply a hydraulic pressure. In all cases, this pressure will result in movement of the closure and/or leakage.
•During the insertion process, Nomacorc closures typically elongate an average of 2 mm after inserted into the bottle.
•For other capacity than 0.75 litre, please refer to the bottle manufacturer’s information.