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Quality in the cork

The manufacture and quality control means in the cork is one of the pending subjects in the cider sector that sooner or later we have to remedy.

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THE CIDER.- Being the cork a relevant element regarding cider maintaining it keeps not to be given the proper concern. It is so that even not the DOP “Cider of Asturies” nor thw Cider of Selection pay any attention to it in their quality criteria relying in the consumption of the products in some months, hoping this that the features of the cork would not diminish the quality of cider. This is not clever since along the internationalization it will be a bigger problem every time.

In the enclosed article by Donato Xuaquín Villoria are gathered the cork’s manufacture processes from the very first treatment of the crust, the transformation and means of the most important research and quality control in Cataluny and Spain, the Institut Catalá del Suro.

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