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The cork

Cork is the closure method most suitable to identifiy a very valuable wine, but sometimes it may cause problems of "cork flavour", due to several natural characteristics and/or treatments (T.C.A.). The presence of T.C.A. can be eventually identified in our laboratories thanks to the most advanced equipments, using gas chromatography with spectrometry. On request it's possible to submit the corks to sterilization by Gamma or Beta rays. To measure the necessary extraction force for uncorking a bottle, we put our corks to the computerized extraction test.