Bottling and Usage Guidelines

Due to the variability of global winemaking and bottling techniques, Supreme Corqs should be used only after extensive testing over time to ensure that the desired wine results are attained. The information presented below is based upon Supreme Corq’s worldwide experience and are guidelines only. Winemakers may need to make adjustments based upon their wine, equipment and storage/bottling/handling conditions.

Storage of Corqs

•	Keep Supreme Corq products inside sealed packaging until intended time of use..
•	Avoid exposing Supreme Corq products to extreme storage temperatures.  Store corqs between 55° and 80° F (13° to 27° C).
•	Store Supreme Corq products in a clean dry area separate from any bark cork products or strong odors.
•	Supreme Corq inventory should be used within 8 months of the manufacturing date.  This date can be found on tracking label located on each Supreme Corq packaging carton.  Old, unused closures should be examined to ensure that they remain within manufacturer’s specifications.  Please contact your sales representative or distributor for instructions.
•	At the completion of a bottling run, any remaining closures should be removed from the cork hopper and resealed in plastic bags.
•	Any partially used bag of closures should be resealed and stored in the designated area.
•	SupremeCorqs should be used on a first in, first out rotation method.

 

Preparation for Bottling

•	Prior to bottling, dissolved oxygen in the tank should be less than 1 part per million to minimize the risk of premature oxidation.
•	Prior to bottling, familiarize yourself with the bottle manufacturer’s specifications and recommendations.  You should conduct Quality Control checks to ensure the bottle bore diameter, ovality and capacity are within the bottle manufacturer’s specifications.
•	Remove all tree bark cork residue from bottling area before using SupremeCorq closures.
•	The cork hopper, cork bed, corking jaws and all points of contact should be cleaned and sterilized prior to bottling with SupremeCorqs.
•	Corking jaws must be regularly maintained and free of any damaged edges that may cause cuts or creases on the surface of the closure.
•	If heated corker jaws are used, the heating element must be turned off prior to bottling with Supreme Corqs.
•	As the bottle seats in the centering device, the cork plunger must be centered and straight prior to entry.
•	The corker jaw compression diameter at the time of insertion should be between 15.5 mm and 16 mm.
•	Headspace, the space between the fill height of the wine and the bottom of the inserted closure in a bottle, should be a minimum of 10 to 12 ppm at 60-70°, to allow for volume expansion during transport.

Temperature of Wine

•	Wine temperatures should range between 60-70° F (16°-21°C) during bottling. If bottling at temperatures lower than 60°F (16° C), careful attention must be made to fill heights to offset wine expansion caused by an increase in temperature.
•	After bottling, the wine should remain at as close to bottling temperature as possible for a minimum of 48 hours to allow the cork to seat in the bottle.
•	Bottles can be stored upright or immediately inverted during this period.

Vacuum / Head Space Pressure
Due to the excellent sealing qualities of SupremeCorq, head space pressure is a primary consideration. Therefore:

•	A vacuum corking machine is recommended for bottling of SupremeCorqs and the actual headspace pressure should be as close to neutral as possible.
•	The corker vacuum must be in good working order and accurately calibrated and monitored regularly.
•	Headspace pressure checks should be made on a regular basis during bottling. A standard "piercing" pressure gauge should be used for these tests. Note: We recommend using a corkscrew to secure the cork in place while piercing it with the pressure gauge.
•	Preferable headspace pressure during bottling should be 0 PSI at 68° F (20° C) but should not exceed positive or negative 3 PSI (20.68k Pa).
•	Be aware that the vacuum system status gauges may not indicate actual headspace pressure. A pressure gauge is the only reliable indicator.

CO2 and Bottle Pressure

•	2100 ppm of CO2 will produce 3-PSI internal bottle pressure at 60° F (16° C).
•	It would be extremely rare for "still" wine to have CO2 levels higher than 2500 ppm. We do not recommend levels of CO2 exceeding this level.
•	Residual sugar levels, in conjunction with pressure, may complicate the ability of the closure to produce an immediate seal. For wines that combine a residual sugar level above 2% with CO2 in excess of 1800 ppm, we recommend a trial bottling prior to a full-scale commercial run. To best evaluate for seal and fit, an observation period of 24 hours is recommended.

SO2 Levels

•	SO2 levels will vary by the type of wine, storage conditions, additives, and winemaker style/preference. Levels of Free SO2 should be sufficient to ensure a wine shelf life consistent with the style of the wine and the intentions of the winemaker.
•	Wineries should monitor SO2 levels to ensure that the desired result is attained.

Fill Heights

•	Fill levels should comply with the manufacturer’s designated fill height and bottle temperature. (See manufacturer’s bottle drawings for details.)
•	Fill heights should be checked periodically during bottling to ensure that they are consistent with the bottle manufacturers designated fill height guidelines.

Bottle Run Monitoring

•	Supreme Corq recommends that all bottling runs are closely monitored and relevant data recorded and maintained.
•	Suggested data includes headspace pressure, temperature, chemical analysis, production date, cork lot number, bottle type, and bottle batch number.

Inconsistent Corq Heights
Inconsistent corq heights during bottling can be caused by one or a combination of the following factors:

•	Deviations of the internal bottle bore specifications such as off plumpness, ovality or other defect(s) that may adversely influence the vacuum or the positioning of the bottle in the corking machine
•	Insufficient vacuum prior to cork insertion
•	Incorrect or worn change parts, especially centering cones
•	Worn corking machine or vacuum pump
•	Overfilled bottles
•	Incorrect setting of the corking machine, especially the plungers
•	Worn pedestal springs or incorrect settings

Shipping of Wine

•	As with bark cork, leaking and pushed corks can occur if bottled wine, during shipping or storage, is exposed to rapid temperature fluctuations or high temperatures over an extended period of time.
•	Wines should be shipped and stored at a consistent temperature of 68°F (20° C ).
•	The elastomeric properties of SupremeCorq closures allow bottles to be shipped upright.