Elastomer foaming wine cork improves yellow wine sealing

Rice wine is a national special product of our country and holds an important seat in the world's three major brewed liquors. At present, the packaging of rice wine generally uses glass bottles or porcelain bottles, and screw caps and corks are used for sealing. In order to maintain the style of Chinese rice wine and the Chinese cultural elements in the packaging, the middle-to-high end products have more choices of porcelain bottle packaging. Because the porcelain bottle molding process is complicated and the precision is not well controlled, the bottle mouth error is large. When using cork stoppers, wine leakage, breakage, chipping and other phenomena often occur, especially when yellow wine leakage occurs, the cork stopper is very easy to mold.

Elastomeric foaming wine stoppers are made of high performance thermoplastic elastomer (abbreviated as TPE/TPR) by mixed extrusion foaming. Good product uniformity, excellent sealing, high and low temperature stability, no leakage of liquid volatilization, no TCA (trichloroanisole), no support for bacterial growth, no odor.

Rice wine alcohol content is generally 14% -20%, belonging to low brewing alcohol. During the production and processing of rice wine, bacteria in the air, containers, and corks tend to deteriorate the yellow wine. Therefore, the yellow wine must be sterilized. There are many methods for sterilization, such as high-temperature sterilization, ultraviolet sterilization, ozone sterilization, and membrane filtration sterilization. Among them, the high-temperature sterilization method has low cost, simple operation, and good sterilization effect. Therefore, domestic yellow rice wine Businesses generally use high temperature sterilization.

Based on the above situation, three aspects have been improved:

One is the unified bottle size. Uniform as a specification. The manufacturer of the porcelain bottle is required to increase the processing accuracy as much as possible, and the error within the bottle mouth is controlled within ±0.5 mm.

The second is to adjust the stopper formula and hardness to adapt to high temperature sterilization. The formula and softness of the elastomer foam beer stopper can be adjusted within a wide range. Considering that the product is boiled at high temperatures for 30 minutes to kill the bacteria.

The third is for possible bottle stopper rebound during high-temperature sterilization. V-type exhaust slots are reserved when the bottle stopper is designed, and it is recommended to use the “secondary plugging method” seal. After the rice wine is filled, the stopper is inserted into the bottle half. When sterilized by high temperature, the steam formed by rice wine will be discharged along the V-shaped exhaust groove, which not only solves the bottle bounce problem, but also effectively sterilizes the bottle mouth and bottle stopper. When the temperature reaches 50°C, the stopper is fully inserted into the bottle mouth.

Since the listing of the “Easy Lou Lou” branded foam bottle stoppers, consumers have generally stated that it is more convenient to open the bottle, avoid leakage, break, chip, and mildew. It is both environmentally friendly and hygienic. It can be completely replaced. Traditional cork