Winegrowers Supplies  -  Corks and stoppers

After corking with natural corks, the bottles should stand upright for at least 3 hours before they are laid down horizontally in stillages. This is to allow the cork to expand again (to about 95% of it's size) and form a good seal against the bottle neck. If laid horizontally too soon, wine can seep between the cork and bottle neck, leading to leakage.

For wine bottles with an internal diameter of 18.5 mm (DIN EN 12726 states 18.3 mm +/- 0.2 mm) a 24 mm diameter cork is recommended.

Wine corks:-


COLUMBIN natural corks: "Number one in taste and odour neutrality.", Grade 2.
To reduce the tannins and polyphenols the selected the bark is first boiled in fresh water.
The corks are punched from the classified, measured natural cork strips, then sanded and levelled.
A final washing then cleans and sterilises the corks and removes volatile, unwanted substances.
They are then dried to below 6% moisture content.

44 mm long x 24 mm diameter: 209.00 per bag of 1000


BACCO: natural corks, 38 mm long x 24 mm diameter,
Grade B, 16.00 per bag of 100
Grade C, 10.00 per bag of 100


BACCO: agglomerated corks, 38 mm long x 24 mm diameter,
The agglomeration is not made with glue or by compression, but with polymerisation with plastic material. They are produced in centrifuges:-
8.00 per bag of 100
or with slices of Grade A natural cork at each end, 16.00 per bag of 100


Synthetic plastic 'corks': 38 mm long x 21.5 mm diameter (equivalent to 24 mm diameter cork):
   10.00 per bag of 100.

After corking with these the bottles should stand upright for at least 24 hours before they are laid down horizontally. These are normally used for bottles that are to be opened within a year or so.

Sparkling Wine


Agglomerated cork with slices of natural cork at each end, 48 mm long x 30.5 mm diameter:
   209.00 per bag of 1000

Sparkling wines, and some ciders and beers, need sealing to prevent the escape of CO2 gas from the bottle, thus preserving the pressure within the bottle.

Champagne corks produced from natural cork are ideal for achieving this critical sealing capability. Each cork is produced from several different types of natural cork. The main 'body' of the cork is made of agglomerated cork grains bonded together by approved binders. Laminated to one or both ends of this 'body' are natural cork discs which have high expansion characteristics.

The usual diameter of a champagne cork is 30.5 mm, it is compressed down to 18 mm to fit into the bottle neck that it has to seal. Once inserted the cork expands; this expansion enables the cork to maintain a constant pressure against the glass bottle neck, preventing the CO2 gas from escaping.

Champagne corks are 'straight' before they are inserted into the bottle neck. The final 'mushroom' shape is a result of the inserted portion of the cork being compressed in the bottle.
Once pulled from the bottle the lower part of the cork expands, shaping itself into the 'mushroom'.



Cork with a synthetic plastic top: 17, 18 or 19 mm diameter, 28 mm high, 14.00 per bag of 100
      or 11 mm diameter, 22 mm high, 14.00 per bag of 100

Cork with a natural wood top: 17, 18 or 19 mm diameter, 28 mm high, 21.00 per bag of 100


Natural corks, for barrels, carbuoys or demijohns, many sizes:
eg. for 30 mm diameter neck: 35.75 per bag of 100

Prices shown are exclusive of Vat.
Delivery usually will need to be charged at cost.