scholarly journals Optimum cork stopper diameter for a proper wine sealing performance when modifying bottleneck diameter: a first approach

2020 ◽  
Vol 29 (1) ◽  
pp. eSC02
Author(s):  
Mariola Sánchez-González ◽  
Florentino González-Hernández ◽  
Cristina Prades
Keyword(s):  
Value Chain ◽  
Cork Stopper ◽  
Compression Rate ◽  
Compression Force ◽  
Forest Owners ◽  
Sealing Performance ◽  
Force Relaxation ◽  
Natural Cork ◽  
Relaxation Force ◽  
Cork Stoppers

Aim of study: This study present a theoretical model that allow establishing the proper relationship between forces and diameters that take part in sealing for ensuring an adequate closure during storage time, and obtained the optimum stopper diameter for a proper sealing performance when modifying bottleneck diameter.Area of study: The proposed model is of interested to the whole cork value chain from forest owners to natural cork stoppers manufacturers.Material and methods: The optimum cork stopper diameter depends mainly on stopper quality and the compression rate applied in the bottling operation. In this study, we establish the stopper diameter when reducing bottleneck diameter, applying a compression rate of 33% when corking, and for natural cork stoppers which quality allows to recover its initial diameter to 96% after 24 h since compression.Main results: For a bottleneck diameter of 18 mm, the value of the stopper diameter should be at least of 22.3 mm, and for a bottleneck diameter of 17 mm, the value of the stopper diameter should be at least of 20.3 mm.Research highlights: These results try to solve one of the main worries of natural cork stopper manufacturers, which is the scarcity of raw cork suitable for manufacturing them. However this study is also of interested to forest owners because the increment of cork suitable for natural cork stoppers manufacturing means an increment in cork value.Key words: bottling; corking; compression force; compression rate; diameter recovery; relaxation force; relaxation ratio.Abbreviations used: Ds (Cork Stopper Diameter); Dg (Caliper Diameter the Corking Machine); Db (Bottleneck Diameter); Dr (Recovered Diameter); Fc (Compression Force); Fr (Relaxation Force);  CR (Compression Rate); RR (Relaxation Ratio); RD (Diameter Recovery).

scholarly journals Cork-wine interaction studies: liquid absorption and non-volatile compound migration

OENO One ◽  
2008 ◽  
Vol 42 (3) ◽  
pp. 163 ◽  
Author(s):  
José Ramón González-Adrados ◽  
Florentino González-Hernández ◽  
José Luis García de Ceca ◽  
María José Cáceres-Esteban ◽  
María Concepción García-Vallejo
Keyword(s):  
Surface Treatment ◽  
Contact Time ◽  
Cork Stopper ◽  
Ethanolic Solution ◽  
Limit Values ◽  
Liquid Absorption ◽  
Natural Components ◽  
Natural Cork ◽  
Cork Stoppers

<p style="text-align: justify;"><strong>Aims</strong>: To provide a better knowledge of cork-wine interaction, focussing on absorption of liquid by the cork stopper and overall migration of non-volatile compounds from the cork-stopper to liquid.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Natural cork stoppers and 1+1 technical cork stoppers (agglomerate cork body ended with natural cork washers), with and without surface treatment, were used to close bottles filled with 12 % v/v ethanolic solution and removed after 3, 6, 12 and 24 months of contact. Mean and limit values of absorption and overall migration at each time are used to compare treated and non-treated stoppers. Variation of absorption with contact time was studied by adjusting the ABSORPTION = a · Ãt model (R2: 0.8572 - 0.9756).</p><p style="text-align: justify;"><strong>Conclusion</strong>: Most of the overall migration is due to natural components of cork. Contact time and type of cork stopper are the factors responsible for the greatest variability. Surface treatment increases overall migration (2 mg/stopper) and reduces liquid absorption (more than 10 %).</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results show how a correct characterization of stopper and surface treatment is needed to predict the evolution of cork-wine interaction.</p>

Finite Element Analysis of Tandem Rubber O-Ring Sealing Structure at the End of Shaft

2013 ◽  
Vol 774-776 ◽  
pp. 25-29
Author(s):  
Cong Fang Hu ◽  
Yuan Qiang Tan
Keyword(s):  
Finite Element Analysis ◽  
Finite Element ◽  
Finite Element Model ◽  
Element Model ◽  
Compression Rate ◽  
Element Analysis ◽  
Uniform Compression ◽  
Friction Factors ◽  
Sealing Performance ◽  
Sealing Failure

Based on the tandem sealing structure at the end of the shaft,a finite element model of rubber O-rings has been established and the sealing performance of rubber O-ring has been analyzed. There is an un-uniform compression among these O-rings which lead to the sealing failure. Under different friction factors, several groups of the rubber O-rings have been analyzed, finding that the friction factor is the reason of un-uniform compression. The effect of different average compression rate has been investigated, which has been integrated in the sealing criteria for the tandem O-rings, providing a reference for the optimization of tandem sealing structure at the end of the shaft. According to the sealing criteria for a single O-ring, the sealing criteria for the tandem O-rings is built.

Kinetics of Oxygen Ingress into Wine Bottles Closed with Natural Cork Stoppers of Different Qualities

2013 ◽  
Vol 64 (3) ◽  
pp. 395-399 ◽  
Author(s):  
Vanda Oliveira ◽  
Paulo Lopes ◽  
Miguel Cabral ◽  
Helena Pereira
Keyword(s):  
Natural Cork ◽  
Oxygen Ingress ◽  
Kinetics Of ◽  
Cork Stoppers

scholarly journals Design and Comparison of Image Hashing Methods: A Case Study on Cork Stopper Unique Identification

2021 ◽  
Vol 7 (3) ◽  
pp. 48
Author(s):  
Ricardo Fitas ◽  
Bernardo Rocha ◽  
Valter Costa ◽  
Armando Sousa
Keyword(s):  
Wavelet Transform ◽  
Image Matching ◽  
Comparison Method ◽  
Cork Stopper ◽  
Image Hashing ◽  
Accuracy Rate ◽  
Matching Problem ◽  
Successful Approach ◽  
Cork Stoppers

Cork stoppers were shown to have unique characteristics that allow their use for authentication purposes in an anti-counterfeiting effort. This authentication process relies on the comparison between a user’s cork image and all registered cork images in the database of genuine items. With the growth of the database, this one-to-many comparison method becomes lengthier and therefore usefulness decreases. To tackle this problem, the present work designs and compares hashing-assisted image matching methods that can be used in cork stopper authentication. The analyzed approaches are the discrete cosine transform, wavelet transform, Radon transform, and other methods such as difference hash and average hash. The most successful approach uses a 1024-bit hash length and difference hash method providing a 98% accuracy rate. By transforming the image matching into a hash matching problem, the approach presented becomes almost 40 times faster when compared to the literature.

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution

2020 ◽  
Vol 68 (48) ◽  
pp. 14230-14242
Author(s):  
Sofia F. Reis ◽  
Elisabete Coelho ◽  
Dmitry V. Evtuguin ◽  
Manuel A. Coimbra ◽  
Paulo Lopes ◽  
...  
Keyword(s):  
Pectic Polysaccharides ◽  
Natural Cork ◽  
Cork Stoppers
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