Technical Specifications

General Specifications
The Integra Closure is injection moulded using a blend of polymeric materials that simulate the dynamics of a natural wine cork.

In general the closure is manufactured from an elastometric compound based on:

• · an ethylene copolymer
• · a chemical blowing agent and other processing additives

Length	38.0 ± 1.0 mm (measured between the extreme ends of the chamfer)
Diameter	21.5 ± 0.5 mm
Weight	7.2 - 7.7 gms
Density	0.56 gm/cc + 0.05
Maximum Compression	To no more than 16.0 mm for 18.5 mm entry bore bottle To no more than 15.5 mm for 17.5 mm entry bore bottle

NOMINAL 42 MM CLOSURE

Length	42.0 + 1.0 mm (measured between the extreme ends of the chamfer)
Diameter	21.5 + 0.5 mm
Weight	7.8 - 8.3 gms
Density	0.56 gm/cc + 0.05
Maximum Compression	To no more than 16.0mm for 18.5 mm entry bore bottle To no more than 15.5mm for 17.5 mm entry bore bottle

Elongation
It has been found from experience that the closures will elongate any where between 1 and 4 mm when inserted into the bottle, depending on the control of the bottle bore used. This should be taken into account when considering fill heights and capsule dimensions.

Surface Treatment
All Integra closures have been coated with a surface treatment that will allow correct insertion in the bottle and appropriate extraction forces at the normal acknowledged shelf life of the wine involved.

Specifications
The average of 12 extractions is to fall in the range 200 - 400 Newtons with a standard deviation of no more than 80 Newtons.

The extraction force measurement is not significantly altered by the temperature of the bottle and contents within the parameters of normal useage.

This extraction specification only pertains when:

• · The closure is inserted to no more than 2.0 mm below the flush surface.
• · The closure is inserted into a standardised controlled cork-mouth bottle with less than 2.0 mm variation in diameter from the entry point to the 45mm mark and the walls as parallel as possible.
• · Extreme constrictions, hollows and tapers in the bottle bore must be avoided for a depth equal to the total length of the closure involved for satisfactory insertion, sealing and extraction.
• · The head space pressure lies within the range 0 to -10 Kpa.
• · Closures have been inserted with an approved commercial mechanical corking machine preferably fitted with a vacuum pump.
• · Extraction tests have all been performed using a helical wound cork screw of the waiters friend type. The cork screw should penetrate the closure to a depth of at least 35 mm before extraction.
• · An accurate, calibrated, mechanical extraction force measuring instrument is used.