Classification of corks

A cork is a plug made from the bark of the hanging branches of the vine and is widely used in closed containers of wine, champagne, olive oil, vinegar and other liquids to maintain their quality and freshness.

Corks are generally divided into two categories: natural and synthetic corks.

Natural corks are obtained from the bark of the hanging branches of the vine and are made after treatment. Their elasticity is very good, so they are widely used in wine bottles and other storage containers to maintain the freshness and quality of food.

The grades of natural corks are usually divided according to the following criteria:

Grade A cork: smooth appearance, small pores, basically no pattern or damage, and can maintain good elasticity and leak-proof performance. Grade A corks are often seen as the highest quality choice and are widely used in fine wine and other liquid containers.

Grade B cork: The appearance is relatively poor, there are some obvious damage and patterns, but overall has a good sealing performance and leak-proof performance.

Grade C cork: rough appearance and large porosity, damage and pattern is more obvious. These corks usually require further processing to achieve proper sealing properties.

In addition to the above standards, corks may also be graded according to the specific standards of the production and quality inspection institutions. When choosing a cork, consumers should pay attention to the grade on the label to ensure that the cork they choose has the right quality and performance.

Synthetic corks are made by compressing and combining natural cork particles in a specific way. The use of such corks has gradually increased because of their ability to provide better sealing and consistent quality. It is widely used in some high-end beverages such as wine and bottled water.