SNIFFING PROCESS FOR CORK STOPPERS

This process is carried out with a unique system, which consists of a circuit divided into 4 phases.

PHASE 1

Conditioning of the stoppers in both humidity and temperature.

PHASE 2

First thermal shock, a heat contrast focused on moving the innermost TCA towards the edges of the cork, using short-range, low-frequency waves.

PHASE 3

Second thermal shock, using long-range, high-frequency waves, with the goal of momentarily expelling the TCA to the outside of the stopper.

PHASE 4

Sensory tasting and discarding, where not only TCA is rejected, but also other unwanted odors such as petrichor.

Request a demonstration of the Sniffing process

At Evolution Cork we offer you our advanced Sniffing process for cork stoppers, designed to effectively detect and reduce the TCA (2,4,6-Trichloroanisole) molecule. Fill out the form and our team will show you how this technology guarantees maximum quality, preserves the natural properties of cork, and helps ensure the excellence of your wines.