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Consumer FAQs About MetaCork™
MetaCork™ - Consumer
MetaCork™ - Industry
MetaSeal™ - Consumer
MetaSeal™ - Industry
Download consumer FAQs about MetaCork™ (.pdf 113k) 
- Why use cork at all?
Corks have been used since the 1700's to seal wines. They are inexpensive, very flexible and, unless there is some kind of flaw, make a very good seal. It's a well-established fact that the majority of wine consumers have strong preference for cork and feel that it positively contributes to the overall wine experience.
- When cork is used, will the winery still have cork taint (TCA) problems?
Since MetaCork™ is compatible with natural or synthetic cork, a winery can still have a cork-based 2 4 6 Trichloroanisole (TCA) problem if it elects to use natural cork. When used with synthetic stoppers, MetaCork™ will provide a full cork-based TCA solution. While it's true that TCA can come from natural cork, it can also come from a variety of other sources. Many of the compounds that combine to form TCA are commonly found in nature and, as a result, can affect wineries almost everywhere. We feel that a winery should examine the entire wine production process to determine whether or not they have a problem and, if they do, pinpoint the source and fix it. Cork suppliers are making strides toward improving the quality of natural cork and new processes will be available in the near future that will help ameliorate the problem with natural and technical cork.
- Is MetaCork™ recyclable?
Yes.
- Where should we recycle the MetaCork™?
It should be sorted and grouped with other plastic items. Many local communities have recycling programs. Contact your local recycling company or refuse disposal company for more information.
- How long will the reseal cap keep my wine fresh after I firstthe bottle?
Wines that have been exposed to air begin to change immediately, but the rate of change varies depending on many factors, including temperature and type of wine. The rate of change can be decreased by spraying an inert gas into the bottle before resealing it or using any of the widely available preservation products on the market. Additionally, a better reseal will prevent ambient odors from coming into contact with the wine, thereby affecting the taste.
- Do consumers value the added functionality of MetaCork™?
Our research has shown that consumers love the convenience, looks, and performance of MetaCork™. The Company expects that wine with the new MetaCork™ closure will be more appealing than wine sealed with a traditional cork and foil capsule.
- How easy is it to twistthe MetaCork™?
Quite easy - it requires much less effort than the traditional corkscrew method.
- Isn't MetaCork™ just a glorified screw cap?
No. MetaCork™ can be referred to as a twist capsule but it is very different from a screw cap: it still uses a cork to seal the bottle.
- Are you sure it doesn't look cheap like a screw cap?
See for yourself. The bottles are, elegant and stylish. In fact, MetaCork™ has been designed to look BETTER than a traditional foil capsule since it doesn't have wrinkles or folds or other unattractive flaws commonly found with foil capsules.
- Why is it better than a traditional cork closure?
The short answer is it adds value for you, the consumer. No corkscrew is needed; so now anyone can feel comfortable and confidentng a bottle of wine. Plus, once the bottle is the capsule can be spun back onto the bottle neck to not only achieve the traditional look of a foil finished bottle, but also to serve as a drip-resistant pour spout. Even better, if you don't finish the whole bottle, the reseal cap can be used to help keep the wine fresh longer. It even fits more easily in the upright position in the refrigerator.
- Do restaurateurs really find MetaCork™ easier than corkscrews for waitstaff?
Absolutely. It lets servers spend more time focusing on the customer and it completely overcomes the fear ofng wine, which is common with servers at many restaurants.
- What are the MetaCork™ product components made of?
The capsule & reseal cap are made from a blend of high-strength polymers, many of which are found in products such as bulletproof glass, and cooking and measuring equipment. These food grade materials were chosen for their excellent strength characteristics, recyclability, low costs, broad choice of colors, and superb finish. Our choice of materials for the anchor is driven by unique requirements such as a desire for low oxygen permeation, food compatibility, lack of odor or other undesirable aromas, lubricity, tensile and shear strength, and recyclability.
- What prevents the anchor from tearing out of the cork when the cork is being pulled?
There is a large safety factor. Tests performed show that the force required for tear-out in acceptable quality natural and technical cork exceeds the force required to remove the cork by 100 to 200 percent. Few consumers are even capable of applying the forces required to tear the anchor out of an acceptable quality cork, even if the bottle could present such a high resistive force.
- How difficult is it to twist the capsule for very resistant corks that require, say, 120 pounds of pull force?
It is quite easy, requiring only about 30 pound-inches of torque applied to the MetaCork™ capsule to produce 120 pounds of pull force. For example, this is very much less than what is required for some sticky metal caps on glass food jars.
- Can the anchor's presence result in wine contamination?
The anchor is designed to avoid contact with the wine. It does not protrude through the sides or the bottom of the cork. However, if wine happens to permeate far enough up into the cork, it could then come in contact with the anchor. But, even in this highly unlikely situation, because the anchor is made from a base resin that is approved by the FDA, there is no expected contamination.
- What impact does MetaCork™ have on the life of a cork?
None expected.
MetaCork™ - Consumer
MetaCork™ - Industry
MetaSeal™ - Consumer
MetaSeal™ - Industry
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