CONTROLS IN THE PRODUCTION PROCESS OF OUR CHAMPAGNE CORKS "BAC"
3. FINAL CHECK
For all subsequent tests, the statistical sampling is adopted, based on Standard ISO DIS 2859.
Inspection level: S2
Type of inspection: Ordinary
Number included in supposed lot: > 35,000 units
Unless otherwise specified, the tests are those established by
Standard NCS 010/95 of the Institut Catal¦ del Suro (Catalan
Cork Institute).
3.1 Lenght
A deviation is tolerated of 0.5 mm with respect to the nominal value with an AQL = 4.
3.2 Diameter
A deviation is tolerated of 0.3 mm with respect to the correct value with an AQL = 2.5. The measure is taken in the agglomerated part of the bottle cork, just above the second disc.
3.3 Weight
The measure is taken by means of electronic weighing machine. The weight is to be that agreed by the buyer. Should no specific instructions be provided by the customer, a tolerance level of ( 1 g is set in relation to the measurement, respecting at all times the value of 8 g as the minimum weight permitted for a cork with 2 discs and bevel edge.
3.4 Moisture of agglomerate
The range of values must be between 5.0 and 6.5% with an AQL = 4. The measurements are taken with an AQUA-BOY device.
3.5 Moisture of discs
The range of values must be between 5.5 and 8% with an AQL = 4. The measurements are taken crossways on the first disc with an AQUA-BOY device.
3.6 Rupture stress and angle of twist
Rupture must be at least 28 DcN (kg) for corks with a diameter of 30.5-31.0 mm and the angle of twist is always to be greater than 45. Both parameters have an AQL = 4.
3.7 Dust level
In accordance with Standard NCS 010/95 with an AQL = 4.
3.8 Compressive stress and penetration stress
The test is carried out with a single-headed bottling machine with a 4-piece set of clamps that compresses conically, reducing the bottle cork to a diameter of 15.5 mm on its lower part and 17.9 mm on its upper part. We have adapted a series of electronic devices that enable us to obtain, for each cork, the values of two such important parameters as the compressive stress and the penetration stress, and thus foresee the performance of the bottle cork in the bottling line.
3.9 Cork expulsion pressure
On a test bench, a series of 6 empty bottles is placed, these bottles being stopped with the corks to be tested and without agrafe. They are left in repose for 30 minutes and then subjected to a gradual increase in inner pressure to enable us to observe the pressure of cork release. This parameter shows us the regularity of the treatment of the surface, the extraction stress needed and the differences between the different types of treatment.
3.10 Microbiological analysis
With the aim of showing the presence or absence of micro-organisms in the corks undergoing the monitoring process, one proceeds in accordance with Standard NCS 010/95, as set forth in Section 1.2. of this document.
3.11 Organoleptic analysis
13 corks are placed in individual 250-ml Erlenmeyer matrasses at 35C for 24 hours, with an 11% volume, dry white wine solution. Once this time in continuous agitation has elapsed, one proceeds to an organoleptic test in comparison with the corresponding empty test.
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