For António Almeida Cortiças, the quality of the products is not limited to visual grade or the analysis of their chemical properties. In order to guarantee a safe sealing solution, it is essential to analyse organoleptic characteristics of the cork stoppers through a permanent batch control in accordance with a comprehensive framework of sensory tests. The achieved results complement the permanent tracking of the chemical compound 2,4,6-Trichloroanisole (TCA). Cork stoppers are a natural product. Therefore, the unique characteristics of each batch must be taken into consideration. In António Almeida Cortiças, the need to qualitatively enrich the cork batch evaluation is fully consolidated. For that reason, daily investments in human resources and materials are aimed at improving our analysis and control process.
The Company has an analyst team, endowed with high technical skills, capable of developing and applying methods for organoleptic characterisation of different cork batches. In this way, António Almeida Cortiças has a strong historical data structure that allows an efficient action concerning the prevention and rectification of cork batches, a fundamental aspect required to supply excellent products.
A complete understanding and respect of corks’ biological properties are primordial conditions to create a rigorous action plan towards a sustainable quality improvement of our stoppers. Following long years of demanding work, António Almeida Cortiças has today, a quality assurance system that combines a stringent quantitative analysis with a specific qualitative examination, allowing us to provide our Clients closures that ensure safety and reliability.