• RR100 allows to individually analyze the presence of TCA in each natural cork stopper, using an innovative technology of rapid chromatography analyzing each stopper in seconds.
  • This highly accurate analysis is able to detect any stopper that contains more than 0.7 nanograms of TCA per liter * (ppt parts per trillion), which is automatically removed from the supply chain. As a result, all stoppers processed using RR100 technology are guaranteed to be undetectable TCA *.
  • The RR100 analysis technology is complemented by preventive, rectifying and quality control methods already existing at RR Cork, including the PURUS CLEAN ROOM and its O3 Ozone chamber, used during the production process of all stoppers.

* releasable TCA content below the quantification limit of 0.7 ng / l, analyzes carried out in accordance with the ISO 20752 standard.


  • Check that the bottling jaws do not show any grooves or signs of wear
  • Ensuring the correct alignment of the plunger and locating ring
  • Ensure that the bottling machine works evenly, especially during compression
  • Regularly clean all surfaces that come in contact with cork stoppers with chlorine-free products
  • Ensure that the equipment is adjusted to the cork you are using
  • At RR CORK we can suggest the most suitable stopper size by studying the internal profile of the neck of your bottle, the characteristics of the wine and the bottling conditions
  • We advise you to order your stoppers for immediate use, not exceeding 6 months after delivery date
  • Stoppers must be stored in their original packaging, in a well-ventilated place, with a controlled temperature between 15 ° C and 25 ° C and humidity between 50% and 70%
  • Do not leave the boxes and / or bags open with the stoppers
  • Ensure that there is no dust before bottling
  • Ensure that the cork is compressed smoothly to a diameter of not less than 15.5 mm
  • Ensure that the stopper is inserted as quickly as possible
  • For bottlenecks with standard sizes, the stopper must be inserted up to 1 mm below the top of the neck
  • The degree of humidity inside the bottle neck must be minimized
  • The space between the cork and the wine must be at least 15 mm, at a temperature of 20 ° C
  • Do not leave the corks in the feeder of the machine in order to avoid dust
  • Always use stoppers with a surface treatment suitable for the type of beverage you are bottling
  • It is necessary to make a vacuum to avoid internal pressures
  • After bottling, keep the bottles upright for at least 15 minutes
  • The ideal storage conditions are: temperature between 12 ° C and 18 ° C and humidity between 50% and 70%
  • Keeping the basement free from insects
  • The bottles must be transported in an upright position
  • Storage cannot be carried out in installations where there is exposure to sunlight, a heated environment and in direct contact with the ground