Storage of Cork Stoppers

• Ideally, cork stoppers should be used shortly after receiving them, and prolonged storage should be avoided. The maximum recommended storage period is up to 6 months, under suitable conditions.
• Open stopper packaging only when ready for use. Stoppers are typically packed in bags containing SO2, which serves as both an antiseptic and antioxidant, safeguarding the stoppers.
• Store unused stoppers back in their SO2-containing bags (0.5 g to 4 g of SO2 per 1000 stoppers).
• Stoppers should be stored in a cool, dry place with stable temperatures between 15°C (59°F) and 20°C (68°F), and relative humidity between 50% and 70%.
• Ensure the storage area is free from odors, mold, and exposure to chemicals, and avoid areas with wood treated with chloride products.

Adherence to these storage guidelines is crucial to maintain the stoppers' physical and chemical integrity, preventing external contamination during bottling.