FAQ
How is cork harvested?
Cork is harvested using traditional methods that remain virtually unchanged since the cork’s value was first discovered. The first harvest of cork bark occurs when a tree reaches maturity at approximately twenty years old and is harvested a minimum of every nine years. Harvesting is a very skilled operation that follows a strict code of practice. Regulations determine the legal period of time between each stripping, the ripeness of the bark, and prevailing weather conditions during harvest. Using a sharp knife, an incision is made into the bark. Then the cork is gently removed from tree in sections approximately 1ft. X 3ft. No harm is done to the tree during this bark removal process.
Why use natural cork?
Nothing is more ideally suited to sealing a bottle than natural cork. And it’s better for the environment, too.
Natural cork works best because it’s flexible, elastic, and compressible. The typical cork closure is composed of 750,000,000 cells. These cells are watertight, with a gaseous mixture in each cell similar to air that become compressed when inserted into the bottleneck. Once decompressed, the cork stopper recovers its initial size, providing a complete seal.
Natural cork’s elasticity remains dynamic for a long time. Temperature variations during storage cause glass to expand and contract. So does cork, ensuring a complete bottle seal at all times.
Natural cork is resistant to wear and tear. Due to its specific structural composition, cork offers high resistance to humidity and oxidation.
Natural cork is recyclable, renewable and reusable. Cork may be recycled by grinding, then used in other products like wall panels, shoe soles, and more.
By using natural cork, you ensure the continuity of cork plantations which play a role in maintaining nature’s balance and related ecosystems.
What is the Cork Quality Council? Are you a member?
The Cork Quality Council is a nonprofit organization sponsored by select industry leaders in the U.S. natural cork industry. The council currently sponsors ongoing research with leading wine industry institutions. Its goal is to promote additional improvements in cork quality control.
M.A. Silva has been a proud member of the Cork Quality Council since 2004.
What is TCA?
TCA (2,4,6-Trichloroanisole) is one of a series of naturally occurring compounds resulting from the growth of many fungal species. TCA was as a key contributor to “cork taint”. Although once a concern, our Certified Quality Program has reduced TCA levels to below the threshold of human sensory capabilities.
What off-aroma compounds are removed?
Dynavox® reduces other off-aroma compounds including TCA (2,4,6-Trichloroanisole), 2,3,4,6 –Tetrachloroanisole (TeCA), trichlorophenol (TCP), Pentachloroanisole (PCA) and 2,4,6 -Tribromoanisole (TBA) and others.
Summarize your cleaning processes.
During the last 40 years, M.A. Silva has established itself as an industry technology leader. While simultaneously working with forest managers to improve the quality of the corkwood leaving the forests, we also developed the most comprehensive processing systems in the industry. Producing the finest natural and technical cork products from raw corkwood, requires custom cleaning solutions for each phase of the production cycle
Unlike some suppliers, we believe that a comprehensive multi-step solution is required to achieve optimal cleaning. The first stage involves sterilizing the corkwood slabs, while removing off-aroma polyphenols, excess pigments and tannins. We use both intense steam and pressure in our Dynavox® system to unlock the compounds from deep inside the cork matrix. Although this process would damage finished corks and granules, it aggressively reduces TCA well below industry requirements in slabs.
For cork granules intended for technical and agglomerated corks, our SARA® wash uses steam and pressure further reducing TCA and other contaminates. Its tumbling action ensures every surface of each granule receives thoroughly cleaning.
Once finished, both punched (natural) and formed (technical and agglomerated) corks receive a final Maszone® washing. This ensures sterilization, while enhancing appearance.
No other cork supplier employs such a rigorous, multi-step TCA removal, sterilization, and appearance confirmation program.
Dynavox® – M.A. Silva processes all raw cork plants using pressurized steam. This process kills naturally occurring bacteria, micro-spores and fungus. It removes off-aroma compounds such as TCA , reduces/eliminates tannins, and improves the appearance and elasticity of the cork
Maszone® – Maszone® system uses ozonated water and hydrogen peroxide to disinfect finished corks. The solution eliminates microorganisms and their spores, and oxidizes organic impurities and compounds such as phenols and anisoles which could be precursors to off-flavor producing compounds. Maszone® enhances the visual appeal of the cork.
SARA® – The SARA® process removes TCA and other polyphenols in granulated cork that composes Silktop and Sparkling Wine technical corks and Pearl agglomerated wine corks. As the cork granules tumble in an enclosed chamber, SARA® employs controlled steam and pressure to drive the volatile compounds from the cork. The processed material immediately transfers to an attached dryer where the reduction of moisture minimizes the environment most suitable for microorganism growth.
Are the finished corks free of residual chemicals?
Yes. Our Dynavox® and SARA® cleaning processes rely solely on a proprietary combination of pressure, heat and pure filtered water. The Maszone® cleaning processes uses ozonated filtered water, heat and pressure. Ozonated water is the same solution regularly used in food processing.
Why not use alcohol or chlorine in your cleaning solution?
TCA and other off-aroma compounds easily dissolve in steam. By using a combination steam and pressure, we achieve deeper contaminate removal without the addition of hazardous chemicals. Washing processes performed at ambient temperature may not thoroughly treat beyond the surface of the cork. Cellared wine remains in contact with the cork for extended periods inviting migration on interior contaminates. A cork damaged during a subsequent process like printing or bottling, may expose the wine to an untreated surface. Residual chlorine is thought to lead to the reformation of TCA.
What quality certifications do you meet?
ISO 9001:2001 – The International Standards Organization (ISO) ISO 9001:2001 standard for quality management systems certification is awarded to companies that globally implement procedures for providing assurance about its ability to satisfy quality requirements and to enhance customer satisfaction in supplier-customer relationships.
ISO 22000:2005 - The International Standards Organization (ISO) 22000:2005 standard specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
Cork Quality Council – All products shipped by M.A. Silva meets or exceed CQC standards.
Systecode Established by CELIÈGE, SYSTECODE is a quality assurance system for the cork industry. Accredited under the SYSTECODE standard, M.A. Silva guarantees that its products comply with the standards.
How do I get independent verification of TCA and volatile contaminates?
M.A. Silva regularly assists its customer with independent verification of our test results.
“M.A. Silva provides us with good, clean corks and great service. Stay as good as you are!”
- Carol Shelton Wines
