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ProCork, 83 Avenida Santiago, Rio Meão (2026)

16/05/2021

PROCORK MACHINE - IN ACTION

96k corks per shift providing low cost solution to Oxidation, TCA and Cork Tannins in Natural Cork and the same plus Glue Contact in micro agglomerates.

THE RESULT IS CONSISTENCY - WITHOUT CHANGING THE WINE - PROCORK - FOR WINE THE WAY NATURE AND THE WINEMAKER MADE IT!

05/04/2021

Is Cork Tannin Toxic?

Tannin is toxic. It kills all cells thus making tannin both antimicrobial but also harmful. By killing healthy human cells, tannin causes mouth lesions, digestive tract irritations and liver damage.

ProCork is the perfect way to keep using natural cork and stop Cork Tannin which even super critical CO2 cleaning cannot remove.

The antimicrobial need for Tannin in wine is reduced and possibly eliminated with the use of more hygienic wine making methods. When this is done the flavour alteration caused by Tannin can become the main concern of the winemaker instead of its antimicrobial effect.
https://www.procorktech.com/newsletter-april-2021
Tannin is mostly noted for its negative flavour effects of astringency, bitterness, drying and its ability to dominate other flavours. But the right type of Tannin in the right concentration enhances the wine by giving a silky rolling mouthfeel and a bitter/sweet flavour effect. It is a delicate balance requiring “ripe” Tannin from the grape skin and the right amount of contact with grape seed and oak barrel Tannin.

But what is the point of all that effort if Cork Tannin can later flood your wine in a random way.

The variation in Cork Tannin between corks is amazingly high. In one study, Cork Tannin extracted into wine in 10 days from the best quality corks, ranged tenfold from 53,000 to 742,000 parts per billion*. At 200 parts per billion the astringency of Cork Tannin is noticeable, that is a few drops in an Olympic sized swimming pool.

The reason for such high variation is because Cork Tannin is produced in the bark of the cork tree as a deterrent to stop animals and insects eating the tree. The Tannin type and the Tannin concentration in the cork bark depends on the environmental stress that a particular section of bark is subjected to as well as genetic effects associated with each individual tree. This is the source of its variability in cork stoppers.

New research is indicating Cork Tannin can destroy the wine flavour as insidiously as TCA and even super-critical cleaning cannot remove the Cork Tannin. Jean-Marc Quarin, independent wine critic, published a comparison tasting and found Cork Tannin in super critically cleaned cork which “blocked the progress of the stimulation in the mouth and damaged the finish”.

The ProCork crystalline Tannin barrier is the perfect way to keep using natural cork and control the negative effects of Cork Tannin.

25/02/2021

Cork’s Biggest Mystery - Solved?

“Oxygen makes the wine, which ages under its influence.” -
Louis Pasteur, 1873

Cork is known to breathe (Oxygen Transfer Rate or OTR) and its influence on making beautiful wines is well known but nobody has ever known how it breathes. Seen under the microscope there is no path for air to flow through the cork and yet it obviously does.

Looking at cork density, cracks, defects and growth rings has never provided a strong correlation to the right amount of breathing that wine requires. As a result, the most common cork problems, after the ever present and highly variable cork tannin, are too much breathing and too little breathing; the latter also known as a reduction fault.

WHY can two perfect looking corks cut from the same piece of bark have dramatically different oxygen transfer rates?

Cork was the first material ever observed under a microscope. When Hooke in 1665 published his drawings of the first cells ever seen, the world was amazed, his fame was cemented and his term “cells” is now used everyday around the world. However, under the light microscope there was no path seen (and has never been seen) for air to flow.

The answer as to why two perfect looking corks can have a dramatically different oxygen transfer rate is in the variable number and size of tiny communication holes that a particular section of bark grows between its cells. These are called plasmodesmata and can only be seen by an transmission electron microscope and range from 30 to 100 nanometers in diameter.

So, these tiny communication holes are how the air flows through the cork and they are critical in dictating the cork permeability and the tree decides how many holes, where and what size to grow them...and these holes cannot be seen!

NOW, it’s time for the ProCork membrane to step in, because it has similar tiny holes but they are regular and crystalline and coat the cork thereby controlling the variability of gas permeation. The ProCork membrane also does the extremely important job of controlling the extraction of damaging cork tannins which are also very variable in cork and can halt the progression of the normal sensations in the mouth by increasing sourness, bitterness and astringency.

For more information see here https://www.procorktech.com/newsletter-march-2021

28/01/2021

Skin Tannin, Seed Tannin, Stalk Tannin, Oak Tannin and CORK TANNIN - That Is In the Text Book, Right?

Cork tannin has always been left out of the text books but that is a mistake because it is very variable from cork to cork and more evidence is emerging that tannin can dominate and negatively alter the other flavours in the wine.

In 2017 researchers Frost, Harbertson and Heymann at the Universities of California, Davis and Washington State reported “Tannin concentration showed the greatest impact on taste and mouthfeel, significantly increasing sourness, bitterness, astringent texture, drying, and overall astringency” and their data “demonstrates the dominance of astringency over multiple red wine taste factors”.

In 2020 Bordeaux wine critic Jean-Marc Quarin identified in a comparative tasting that tannin had “halted the progression of the sensations in the mouth” and the tannin was later identified by Sensenet to be cork tannin from a super-critically cleaned cork.

Cork Tannin and can undo the work of the winemaker trying to control tannin from the other sources and that’s why it should be in the text books.

ProCork’s crystalline polymer technology can stop cork tannin interfering with wine flavour while still allowing the wine to naturally breathe as it has always needed to.

https://www.procorktech.com/newsletter-jan-2021

11/01/2021

Υπάρχει ένας βασικός λόγος για τον οποίο οι κατασκευαστές των κρασιών σε όλο τον κόσμο διστάζουν να εγκαταλείψουν το φυσικό φελλό, καθώς αυτός επιτρέπει την είσοδο μικρών ποσοτήτων οξυγόνου στο μπουκάλι, το οποίο με τη σειρά του αφήνει το κρασί να ωριμάσει σωστά.

Η valglass καινοτομεί και προτείνει σε όλους τους παραγωγούς κρασιού το ProCork. Ένα συνδυασμό φυσικού φελλού, ενισχύμένου με μια ειδικά αναπτυγμένη τεχνολογία μεμβράνης. Το αποτέλεσμα είναι ένας φελλός που ελέγχει πραγματικά το ποσοστό του οξυγόνου που εισέρχεται στη φιάλη, επιτρέποντας στο κρασί να ενσωματώσει όλες τις τανίνες.

👉Επικοινωνήστε μας για να μάθετε περισσότερα

22/12/2020

How many good bottles do you think will be in a case of 10 year old wine using cork?

After asking around, some people would not be surprised if, with cork, three were good, six were ok but well short of the good ones and three were poor. Its a pity they don't have experience with ProCork because we would expect twelve good bottles in that case.

The problem with cases of 5 to 10 year old wine has nothing to do with TCA but the cork industry keeps pointing to TCA and that is a distraction. Rarely is TCA the problem. The problem is due to too much air getting into some bottles and Cork Tannin causing astringency, bitterness and loss of flavour to varying degrees in other bottles.

The variation in Cork Tannin between corks is amazingly high and new research is indicating Cork Tannin may destroy the wine flavour as insidiously as TCA.

In one study, Cork Tannin extracted into wine in 10 days from the best quality corks, ranged tenfold from 53,000 to 742,000 parts per billion*. At 200 parts per billion the astringency of Cork Tannin is noticeable, that’s a few drops in an Olympic sized swimming pool.

https://www.procorktech.com/newsletter-dec-2020

12/12/2020

Τo πώμα φελλού είναι το αποτέλεσμα μιας μεμβράνης, βασισμένης σε πέντε στρώματα υψηλής πυκνότητας αδρανούς πολυμερούς υλικού και αποτελεί την απόλυτη προστασία για το κρασί,

Παρέχει βέλτιστο έλεγχο της μικρο-οξυγόνωσης των τανίνων από τα σταφύλια και τις δρύες, ενώ παράλληλα μπλοκάρει τις αλλοιώσεις και τις πικρές λιγνίνες από φελλό.

👉Επικοινωνήστε μας για να μάθετε περισσότερα

14/11/2020

Cork Tannin Astringency – it could be a bigger problem than TCA?

ProCork’s membrane technology is the only answer!

Cork tannin varies from cork to cork thus creating a lucky dip (or unlucky dip) for the wine drinker.

Recent commentary is now suggesting that cork tannin could interfere with the taste buds and negatively alter wine drinkers’ ability to taste the true wine flavour. This is strangely reminiscent of the more insidious effects of TCA.

Tannin is produced in great quantities in the bark of the cork tree as a deterrent to stop animals and insects eating the tree. Generally, tannin induces a negative response when consumed. It can be instantaneous like astringency or a bitter and unpleasant taste and it can have a delayed response related to anti-nutritional and toxic effects.

The photo shows a finest quality cork showing signs of structural collapse after having its tannin extracted by wine for 15 years
and a solution of 10% alcohol in distilled water after it has been in contact with cork for 2 weeks.

https://www.procorktech.com/newsletter-nov-2020

01/11/2020

DIAM versus ProCork

The Independent Wine Critic, Jean-Marc Quarin, published the comparison "Bouchons techniques : DIAM versus ProCork" in his Chronique 286 on 21st October 2020. He preferred ProCork because he identified the presence of bitter and tannic effects in DIAM 10 which "blocked the progress of the stimulation and damaged the end of the mouth". Based on his sensory lead, Sensenet later confirmed, by chemical analysis, Cork Tannin was extracted from DIAM into the wine causing the negative effect. Well done, Jean-Marc Quarin, for such an ability to pin point the difference from thousands of different flavour effects.

ProCork has new tannin barrier technology which allows cork to be used without cork tannin blocking the stimulation of the taste buds.

The original article is below in photo section

26/10/2020

It’s funny how, at least in our opinion, the factory fire only further validates our revolutionary technology!
Getting lots of messages of support too as can be seen below:
This one from Australia...
"If you can think of any way I might assist at this end of the world, please let me know.
There is no doubt about the superiority of ProCork… the products stand way above all other closures!”
And this one from the US…
"Reach out to us when you are back up and running... as we value you and your product.”
One from Bordeaux…
“Best corks ever!”
Yet another from Australia…
"Stay strong...we will hold our wine in tank and delay our bottlings until your corks are available again. I won’t be changing cork suppliers.”

21/10/2020

MEDIA RELEASE 21 OCTOBER 2020: PROCORK DELAYS PRODUCTION DUE TO FACTORY FIRE

ProCork’s recent and rapid growth in the market suffered a setback on Tuesday evening last week when a fire burnt the electrical components of the ProCork membrane application machines and extensively damaged the factory in Porto, Portugal.

ProCork CEO, Dr Gregor Christie said “The fire is suspicious. We had an intruder detected by our alarm system twenty minutes before an explosion was heard up to 300 meters away, and fire was seen coming from the factory. These machines are solid cast-iron blocks, like an engine block, that at high speed weld the crystalline membrane to the end of the cork. They are built like a tank and are not fire prone.” Dr Christie also lead the team that developed the machines that made it possible to apply the novel crystalline material to the cork.

https://www.procorktech.com/media-release-21-october-2020

”All the equipment is isolated from the power circuits and is maintained to the highest standards. There is nothing in our factory to cause an explosion" said Dr Christie. "The crystalline membrane was all intact and hardly affected by the heat but corks caught fire and created a lot of smoke and heat. This would not have happened while people were in the factory because there is nothing dangerous in what we do. After 20 years of producing we have never had even the slightest hint of a fire danger. We thank the firefighters who had a difficult job and the neighbours for their quick action.”

Dr Christie said “The recent increase in winemaker acceptance and their desire for the ProCork membrane has been because of the growing scientific validation of the effectiveness of the crystalline membrane.”

Recent chemical analysis of ten year old wines bottled with and without the ProCork membrane was showing that cork tannins extracted from the cork were significantly interfering with the wine and ProCork solved this problem.

Dr Christie said "Revolutionary technology always upsets the status quo and we are finding wineries who trial our technology are always surprised by how significantly and quickly cork tannin alters the wine. ProCork is the best closure to allow the winemaker to present his wine in the spirit in which it was made without interference from the cork."

Dr Gregor Christie then went on to say “We are assessing the situation now and we will provide a schedule for production shortly. At this moment we cannot make the quantity of ProCorks the market requests from us. We have backup machines in Australia and other prototypes available. I have been heartened by the calls with offers of help from other cork suppliers and wineries and some of these offers could lead to some very interesting new ventures. If this was 'the hand of god'...then it was designed to renew us and bring us back bigger, stronger and better.”

Contact: Dr Gregor Christie, CEO ProCork, ph +351 913029455, [email protected]

© 2020 Procork Pty Ltd

ProCork

16/05/2021

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25/02/2021

28/01/2021

11/01/2021

22/12/2020

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