Brand name (abbreviation for "diamond process"), for a special agglomerated corks for still wines, sparkling wines and spirits (picture). The product was developed by the French company Sabaté, the second largest cork producer worldwide, in seven years of cooperation with the CEA (Commissariat à l'Énergie Atomique). The raw material is high-quality bark cuttings from the cork oak (i.e. no waste products). First, all the wood particles are sieved out of the fine granulate. This is then cleaned with hypercritical carbon dioxide (a state between liquid and gaseous) in a diamond process without chemical substances. The material is thus freed from TCA (trichloroanisole), which is responsible for the dreaded wine defect cork taint, as well as from other numerous molecules responsible for off-flavours. The manufacturer guarantees that no faulty odours or aromas can form later. In this regard, a 100% TCA removal guarantee is given in the form of a multi-year shelf life guarantee.
According to the manufacturer, the cork granulate is then stirred and "baked" into a pulp under pressure and heat using food-grade polyurethane (synthetic resin) as a binding agent in a patented process. To improve the mechanical properties (elasticity), molecular microspheres (mini spheres) are inserted in between. No solvents or adhesives are used, which makes the big difference to conventional agglomerated corks. The DIAM cork thus consists of 70% cork granulate, 30% mini spheres (micro spheres) and PU carrier material. Different corks with different permeability are offered. This enables targeted oxygen management depending on the type of wine. Several studies by AWRI (Australian Wine Research Institute) and Geisenheim, among others, seem to have confirmed the effectiveness of the DIAM method (end of quote). The products are distributed in about 60 countries; the annual production amounts to 1.8 billion corks. See also under closures.
Image rights: DIAM
