• JGR W-One allows you to individually analyze the presence of TCA in each natural cork stopper, using innovative rapid chromatography technology by analyzing each stopper in seconds.
  • This high-precision analysis can detect any stopper containing more than 0.7 nanograms of TCA per liter *(ppt parts per triliao), which is automatically removed from the supply chain. As a result, all stoppers processed using JGR W-One technology are guaranteed to be non-detectable TCA*.
  • JGR W-One analysis technology is complemented by preventive, amending and quality control methods already in place at JGR CORK, including PURUS CLEAN ROOM and its O3 Ozone chamber, used during the production process of all stoppers.* releaseable TCA content below the quantification limit of 0.7 ng/l, analyses performed according to ISSO 20752.


  • Check that the bottling jaws show no grooves or signs of wear
  • Ensure the correct alignment of the plunger and the locating ring
  • Ensure that the bottling machine works evenly, especially during compression
  • Clean regularly all surfaces that come into contact with stoppers with chlorine-free products
  • Ensure that the equipment is adjusted to the stopper you are using
  • At JGR CORK we can suggest the most suitable stopper gauge by studying the internal profile of your bottle neck, wine characteristics and bottling conditions
  • We advise ordering your stoppers for immediate use, not exceeding 6 months after delivery date
  • Stoppers should be stored in their original packaging, in a well-ventilated place, with 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 stopper is compressed quietly to a diameter of not less than 15.5 mm
  • Ensure that the stopper insert is done as soon as possible
  • For bottlenecks with standard measurements, the stopper must be inserted up to 1 mm below the top of the neck
  • The degree of moisture inside the neck of the bottle should be minimized
  • The space between the stopper and the wine must be at least 15 mm at a temperature of 20°C
  • Do not leave the stoppers in the machine feeder in order to avoid dust
  • Always use stoppers with surface treatment suitable for the type of drink you are bottled
  • Vacuum is required to avoid internal pressures
  • After bottling, keep the bottles upright for at least 15 minutes
  • Ideal storage conditions are: temperature between 12°C and 18°C and humidity between 50% and 70%
  • Keep the basement free of insects
  • Bottles must be transported upright
  • Storage may not be carried out in installations where there is exposure to sunlight, heated environment and in direct contact with soil