CONTROLS IN THE PRODUCTION PROCESS OF OUR CHAMPAGNE CORKS "BAC"
1. MONITORING INCOMING RAW MATERIAL
1.1 Granulated substance
The granulated substance comes from the waste left from disc and wine cork production. It is purchased ground or chopped and is mixed, according to the amounts desired, in the final production. The average density is 70 kg/m3 and the granulometry from 4 to 8 mm.
The different types of monitoring carried
out on incoming raw material are the following:
- Appearance:
A visual check is carried out to ensure that no non-boiled waste
has been included (directly from the tree), nor corks that have
already been treated or marked. A check also takes place to verify
that the grinding system is that which has been stipulated.
- Moisture :
100 g of granular substance (from a sampling of 10% of the sacks)
is put into an electrode-cuvette and the moisture is measured
with an AQUA-BOY device. This moisture must be between 6% and
8%.
- Density:
This is gauged with a device in accordance with Standard UNE-56-919-90,
which consists of letting the granular substance fall by force
of gravity until it fills a container that has been previously
cubed.
- Granulometry :
The granulometry and its distribution are checked with a trembling
sieve. These are then compared with the requirements set out
in the corresponding purchase specifications. This test is carried
out with 100 g of granulated substance from a sampling of 10%
of the lot (see Picture).
1.2 Discs
The discs must be obtained from cork that has reposed at least 9 months and has been boiled twice. All suppliers must be able to trace their corks and to supply a certificate with each dispatch, which includes microbiological and organoleptic results in addition to physical parameters. Any dispatch not meeting the standards of the purchase specifications will be rejected. 3 x 100 discs are taken from 1% of the lots received and then mixed. It is from this lot that all disks for the incoming raw material checks are taken.
- Appearance :
The quality of 3 x 100 discs is compared with the reference sample
of each quality level and supplier.
- Moisture :
50 discs taken from the aforementioned lot are verified. The
measure of this value will be taken using an AQUA-BOY device
and/or a gravimetric method. Values must be between 5% and 10%.
- Dimensions :
The thickness is measured by taking discs in groups of 3. Values
must be 18.6 mm ( 0.9 mm. The diameter must have values of 35.0
mm ( 0.5 mm.
- Density :
Density values must be between 160 and 200 kg/m3 and checked
for each dispatch. - Microbiological analysis :
A microbiological analysis of the discs is carried out in accordance
with Standard NCS 010/95
With the aim of showing the presence of surface micro-organisms
on the corks, series of 13 corks are taken and separately immersed
in æ Ringer solution or sterile saline solution at 0.9%.
They are maintained in constant mechanical agitation for 1 hour,
and then filtered through 0.45-µm membranes. The filtered
material is deposited on the specific cultures for each evaluation
and the incubation process is carried out according to the conditions
established.
The following culture methods are used:
Recount method on APC (Agar Plate Count) plate to establish the
number of bacteria found against the sample in the WLM agar method
Sabouraudís agar method with glucose prepared with 30
ppm of tetracycline hydrochloride, or any other long-spectrum
inhibitor of bacterial growth, with the aim of determining the
presence of filamentous fungi and yeasts.
Incubation conditions are as follows: 37 ( 1C for 24 ( 2 hours
for recounting the bacteria and 28 ( 1C for 3 to 5 days for recounting
filamentous fungi and yeasts.
The results are expressed in CFU (Colony-Forming Units).
- Organoleptic analysis :
13 discs are placed in individual 100-ml Erlenmeyer matrasses
at 35C for 24 hours in an 11%-volume, dry white wine solution.
Once this time has elapsed, an organoleptic test is carried out
with the corresponding empty test.
- General aspects, flaws :
A sample of 100 discs must be used to verify that no green or
dozy cork has been included, nor cork with rough areas or accumulations
of soft woody tissues.
1.3 Additional products
We require that each product be accompanied by a certificate indicating that it is safe to be used. This includes all characteristics of each lot received, and the requirements set forth in each of the purchase specifications. As for internal monitoring, viscosity and pH parameters are checked before the product is used. Following this entry check, a label is placed on each of the containers to show the results, and also stocking instructions, the date of the next check and the expiry date of the product.
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