Today many of our customers have in their specifications an organoleptic control for the cork stoppers which they receive. Thereby, we wanted to implement the same test in our standard protocol, and it will be carried in our laboratory out, before sending the cork stoppers.
Therefore, since the beginning of the year, we have done this test and tasting of macerating solutions (especially, deionized water). And since a couple of months it is already incorporated in our usual analyses.
In the photos you can see the macerated cork stoppers, in the glasses and finally the tasting.
Juan Amador
Technical Manager
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