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Synthetic Closures

Posted November 1st, 2009 | 0 Comments

More & more commercial wineries are now using synthetic closures. There are a few things to keep in mind when using our synthetic closures.

Use a 4 jaw floor corker. Hand corkers don't work as well.
Make sure there is at least 20 mm ( 1- 1/4”) between cork and wine.
Don't soak or sanitize prior to use. If they are exposed to dust or other contaminants, sterilize and rinse, then allow them to dry fully before use.
Store out of direct sunlight, away from chemicals in a sealed bag or container.

Post filed under: Ask The Vintner

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